Step 1

Begin by frying the bacon in a large skillet over medium-high heat until it becomes crisp and the fat is fully rendered, which should take about 8 minutes. Once done, use a slotted spoon to transfer the bacon to a 6- to 8-quart slow cooker, ensuring that the fat remains in the skillet. Next, add the mushrooms to the skillet, allowing them to cook over medium-high heat. Stir occasionally, letting them release their liquid and begin to lightly brown, approximately 8 to 10 minutes. Add the garlic and tomato paste, then pour in the red wine. Let the wine bubble, scraping up any browned bits from the skillet before transferring the mixture into the slow cooker.

Step 2

To the slow cooker, add the sliced onion, bell pepper, roasted red peppers, canned tomatoes, capers, balsamic vinegar, oregano, red pepper flakes, and garlic powder. Stir the ingredients to combine. Season the chicken thighs with salt and pepper before placing them in the slow cooker and stirring again to ensure everything is well mixed. Cover and cook on low heat for about 4 hours, or until the chicken becomes tender and the flavors meld together. If necessary, the dish can hold on the warm setting for several additional hours.

Step 3

Once the chicken is tender, use two forks to shred it into large chunks. Stir in the chopped parsley and let it warm through. Taste the dish and adjust the seasoning with additional salt and pepper if needed. Serve the dish over polenta, pasta, or hoagie rolls, or simply in bowls. Garnish with torn basil leaves and a generous sprinkle of grated Parmesan for added flavor.