Ingredients
2 tablespoons olive oil, divided 8 boneless skinless chicken thighs (4 ounces each) 1 teaspoon salt1 teaspoon pepper1/2 cup Marsala wine8 ounces sliced fresh mushrooms1 medium sweet red pepper, thinly sliced1 medium onion, thinly sliced1 can (14-1/2 ounces) diced tomatoes, undrained1/2 cup golden raisins2 tablespoons capers, drained1/4 cup chopped fresh basilHot cooked couscous
Preparation
In a large skillet, heat 1 tablespoon oil over medium-high heat. Sprinkle chicken with salt and pepper; brown chicken on both sides in batches, adding oil as needed. Transfer chicken to a 5- or 6-qt. slow cooker.
Add wine to the skillet, stirring to loosen browned bits; pour into slow cooker. Stir mushrooms, red pepper, onion, and tomatoes, raisins and capers into slow cooker.
Cook, covered, on low until chicken and vegetables are tender, 4-5 hours. Sprinkle with basil before serving. Serve with couscous.
