Slow Cooker Chicken Cacciatore

So yesterday I stepped way outside anything I've ever cooked before in making Chicken Cacciatore.  I got the recipe in one of my Weight Watchers Weekly magazines.  It looked and sounded really yummy so I thought I'd give it a try.  It turned out as yummy as it looked and sounded!

INGREDIENTS:
1 lb skinless chicken thighs, cut into bite size pieces
1 cup fresh, frozen, or canned mushrooms, sliced (I used the canned stems and pieces)
1 cup fresh or frozen sliced green peppers (I used fresh)
1 cup fresh or frozen onions chopped (I used fresh and just sliced them)
1 medium garlic clove, minced
1 Tbsp canned tomato paste
14 1/2 oz can crushed tomatoes, fire-roasted (I used dices because I couldn't find crushed fire roasted)
1/4 cup dry red wine (I used Cabernet Sauvignon)
3/4 tsp dried oregano, crushed
3/4 tsp table salt, divided
1/4 tsp black pepper

INSTRUCTIONS:
Place chicken in a 3 to 5 quart slow cooker.
Add mushrooms, green pepper, onion, garlic, tomato paste, tomatoes and juice, wine, oregano, 1/2 teaspoon of salt and black pepper.
Cover slow cooker.
Cook on high heat for 5 to 6 hours or on low for 6 to 8 hours.
Taste before serving and add remaining 1/4 teaspoon of salt if necessary (I didn't need this).

I actually doubled the recipe which if you're cooking for more than two people or want leftovers which is always nice for lunch during the week I highly recommend.  It cooks down a lot to a nice stew like consistency.

I served it over penne pasta.  I thought it was wonderful!  It would have been good with some crusty bread too.  This one will definitely be made again.