This is one of the first things I ever learned to make, and for some reason, I haven’t done it in years.  So easy in the crock pot, and the leftovers are great.  This is a recipe I got from Cooking Light, modified it a little bit, and served over whole wheat spaghetti.  Definite make again – below is with my changes.

• 1 large onion, thinly sliced
• 3 to 4 pounds bone-in chicken thighs
• Two 6-ounce cans tomato paste
• 2 stalks celery, sliced
• 2 green bell pepper, seeded and finely chopped
• 4 to 6 cloves garlic, minced
• 2 teaspoons dried oregano
• 1 tablespoon sweet paprika
• 1 teaspoon dried basil
• 1 tablespoons brown sugar
• 1 teaspoon salt, or more to taste
• 1/2 cup dry white wine or chicken broth
• 2 tablespoons olive oil
• 1/2 teaspoon crushed red pepper

Layer onion over bottom of a 4- to 6-quart slow cooker. Add chicken pieces to cooker. Combine next 12 ingredients and red pepper, if using; pour over chicken in cooker. Cover and cook on Low 7 to 9 hours or on High 3 to 4 hours.

Serve over pasta or rice.