Ingredients
Method
- Season the chicken thighs on both sides with kosher salt and black pepper.
- Arrange the chicken pieces in the bottom of the slow cooker.
- Add the chopped bell peppers, sliced mushrooms, minced garlic, crushed tomatoes, and chicken broth over the chicken.
- Season the mixture with dried oregano, red pepper flakes, and additional salt and pepper as needed.
- Cover the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours until the chicken is tender and fully cooked.
- Carefully remove the chicken from the slow cooker and stir in the capers.
- Serve the chicken and sauce over a bed of cooked linguine.
Notes
For a lighter meal, serve over zucchini noodles or cauliflower rice instead of linguine. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
