This was really very simple to make. I browned my chicken first, but you could skip that step if you're in a pinch. Actually, because I put the chicken on the bottom, the skin got soggy anyway :( If you want crispy skin, place you're chicken on top after you've browned it! :)
Ok, here it is!
2-3 lb. bone-in chicken (I used 6 thighs)
8 oz. baby bella mushrooms, sliced
1 red onion, halved and sliced
2 14.5oz. cans petite diced tomatoes
1/2 cup red wine
2 Tbsp. capers
2 tsp. oregano
1 tsp. garlic powder
1 tsp. onion powder
3 Bay leaves, chopped
salt and pepper to taste
I did the chicken and veggies in the opposite order, but I think you should do it this way so the chicken skin doesn't get soggy!
Place the mushrooms, onions and diced tomatoes in the bottom of your slow cooker.
Heat Olive oil in a pan.
Salt and Pepper the skin side of your chicken and place seasoned side down in your skillet.
While that side is browning, season the other side.
Once both sides are browned, transfer your Crock Pot.
Add the red wine, capers, oregano, garlic and onion powder.
Cook on LOW for 8-9 hours or on HIGH for 5-6 hours.
Add the bay leaves about 1/2 hour before serving.
Serve with your favorite kind of pasta.