Directions

1. 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.
2. 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.
3. Cook, covered, on low until chicken and vegetables are tender, 4-5 hours. Sprinkle with basil before serving. Serve with couscous.