I've modified the original recipe, which calls for a lot more liquid and is done in a saute pan on the stovetop. I like it either way.

Chicken Cacciatore

4-6 chicken thighs, skin removed (bone in is okay)
4 tbsp olive oil
1 clove garlic, chopped
1 small onion, peeled and sliced
6 mushrooms (button or crimini), sliced
1 medium red or green pepper, cored and sliced
1 cup peeled diced tomatoes, drained and liquid reserved (I actually usually use crushed tomatoes, because that's what I usually have on hand.)
1/4-1/2 cup red wine
1 tsp rosemary
1 bay leaf
salt & pepper to taste

You can either brown the chicken thighs first or not -- it's your preference. I generally don't, because I'm usually throwing this together at 6 in the morning, half blind and I don't trust myself around the stove.

Anyway, coat the chicken in olive oil and sprinkle with salt and pepper. Brown (or not) and place the chicken on the bottom of the crock pot. Layer the onions, peppers, mushrooms, garlic and seasonings on top. Add the tomatoes. You don't want a real soupy sauce, so be judicious in how much of the liquid you use. If -- and especially if -- I'm using crushed tomatoes, it's a 14 oz can, and I leave out the wine. But figure on only using a 4-8 oz of liquid, divided according to taste. Cook on low 6-8 hours, or until chicken is cooked through. Serve with your favorite pasta.

If you need to, you can do a quick reduction on the sauce before serving, or thicken with a bit of tomato paste. Enjoy, and monkey around with it to suit your family's tastes!