Categories: Main dish, Not tried

Ingredients

• 4 chicken thighs
• 2 chicken breasts with skin and backbone, halved crosswise
• 2 tsp. salt, plus more to taste
• 1 tsp. freshly ground black pepper, plus more to taste
• 3 tablespoons olive oil
• 1 large red bell pepper, seeded and sliced
• 1 onion, cut into slices
• 3 garlic cloves, finely chopped
• 3/4 cup dry white wine
• 1 (28-ounce) can diced tomatoes with juice (San Marzano if available)
• 3/4 cup reduced-sodium chicken broth
• 3 tablespoons drained capers
• 1 1/2 teaspoons dried oregano leaves
• 1/4 cup coarsely chopped fresh basil leaves
• 1/2 cup sliced black olives (optional)

Directions

1. Make-Ahead Preparation:

2. Heat the olive oil in a large skillet. Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. When the oil is shimmering, place the chicken in the skillet and cook just until the outside is browned and slightly crispy, about 5 minutes per side. Remove from skillet.

3. Place onion slices in bottom of crockpot. Top with the chicken. Add the peppers on top of the chicken.

4. Mix all remaining ingredients and pour over the ingredients in the crockpot. Cook on low heat for 7 to 9 hours, or high heat for 3 to 4 hours.

5. Last Minute Preparation:

6. Remove the chicken from the crockpot and keep warm. Turn heat to high. Leave cover off and let simmer until the sauce thickens slightly, skimming any fat off of the surface as it rises.

7. Serve chicken over cooked pasta and top with extra sauce.

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