Mediterranean Slow Cooker Chicken - cooking recipe

Ingredients

6 chicken thighs (Skinless is OK)
1 tablespoon olive oil
1 teaspoon salt (I use sea salt)
1 teaspoon fresh ground pepper
1 large onion, coarsely chopped
1 1/2 cups fresh mushrooms, quartered (a 6.5 oz can works in a pinch)
2 small zucchini, squuash Cut into 1 inch pieces or 1 medium zucchini, Cut into 1 inch pieces
1 (15 ounce) can chickpeas, drained & rinsed (Cannellini Beans work too.)
1 (15 ounce) can diced tomatoes
1 cup pitted kalamata olive
1/2 cup sun-dried tomato packed in oil, chopped (I use dried tomatoes without the oil)
2 teaspoons fresh lemon juice
1 teaspoon dried oregano
3 garlic cloves, minced
2 tablespoons capers

Preparation

Season chicken with salt and pepper.
Heat olive oil in a large pan over medium-high heat. Brown chichen on both sides. Remove from heat and set aside.
Place onion, zucchini, and mushrooms in the bottom of the slow cooker. Place chicken on top of the vegetables. Spread chickpeas over the chicken.
Combine tomatoes, olives, sundried tomatoes, garlic, lemon juice and oregano in a small bowl. Pour over the chicken.
Sprinkle capers over the top of the mixture in the slow cooker.
Cover and cook on High for 4 hours or Low for 6-8 until done.