• 8 chicken thighs, skin on and bone in
• 1 teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 1 onion, chopped
• 1 red bell pepper, seeded and chopped
• 3 garlic cloves, sliced
• ½ cup red wine
• 1 (28-ounce) can crushed tomatoes
• 1 cup chicken broth or water
• 1 tablespoon capers
• 2 teaspoons dried oregano

  1. Sprinkle the chicken with the salt and pepper, and place in the bottom
    of a slow cooker.
  2. Combine the olive oil, onion, bell pepper, garlic, red wine, tomatoes,
    chicken broth or water, capers, and oregano and pour over the chicken.
  3. Cover and cook on high for 4 hours.
  4. This is a hearty recipe that can last 1 week in the refrigerator or for
    several months in the freezer. Since it makes a big skillet, it’s good to
    freeze it in single servings for a fast lunch or supper.