Slow Cooker Chicken Cacciatore

      8 chicken thighs 
      3 tablespoons olive oil
      28oz crushed tomatoes
      1 white onion {sliced}
        • 1 cup thickly sliced Mushrooms
        4 cloves garlic {chopped}
        1/2 teaspoon dried oregano
        1/2 teaspoon dried basil
        1/2 teaspoon dried rosemary
        1/2 teaspoon dried thyme
        1/4 teaspoon red pepper flakes
        1 cup red wine
        1 tablespoon sugar
        • 1/2 cup parmigiano reggiano 
          • Spaghetti 
          In a large pan over medium high heat, add olive oil. Once hot, add chicken skin side down. Cook for 7-10 minutes, not moving the chicken around, allowing the skin to crisp up. Turn chicken over, continue cooking for 5 minutes more.
          Place half of the tomatoes, onions, mushrooms, garlic, herbs, red pepper flakes, sugar, and red wine in the crockpot. Add chicken thighs then top with remaining ingredients. Cover and cook on low for 6 hours. Remove lid during last hour to let sauce thicken up.
          Serve with spaghetti and top with parmigiano reggiano.
          Recipe adapted from here