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Submitted by: Sandra Sullivan from Aurora, CT
Originally shared on the web 11/11/2013

3 lbs. boneless, skinless chicken thighs
salt and pepper to taste
14-1/2 oz. can diced tomatoes
14 oz. can artichoke hearts, drained
1/4 c. capers
2 to 3 cloves garlic, thinly sliced
8 oz. pkg. sliced mushrooms
3 tomatoes, chopped
16 oz. pkg. spaghetti, cooked

Season chicken with salt and pepper, place in a slow cooker. Spoon canned tomatoes with juice, artichokes, capers and garlic over chicken. Cover and cook on high setting for 3 to 4 hours, until chicken juices run clear. Stir in fresh tomatoes and mushrooms during the last 30 minutes of cooking. Serves chicken and sauce over spaghetti. Serves 6 to 8.