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1
In a large skillet, heat the butter and 1 tablespoon of the olive oil over medium-high heat.
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2
Season the chicken with salt and black pepper.
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3
Add the chicken to the skillet, making sure to not overcrowd the pan.
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4
Cook until richly golden brown and seared, about 4 minutes per side.
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5
Add the white wine to the chicken and deglaze the pan.
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6
Transfer the chicken and the juices to the slow cooker.
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7
Return the skillet to the stove and set over medium heat.
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8
Pour in a 1/2 tablespoon of olive oil and add the onions, garlic, paprika, and red pepper flakes to the pan.
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9
Cook until the onions have lightly browned, about 4 minutes.
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10
Add the spiced onion mixture to the slow cooker.
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11
Pour in the chicken broth and crushed tomatoes and stir to combine.
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12
Cover and cook for 3 hours on high, until the chicken is tender.
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13
Transfer the chicken to a work surface and, using two forks shred the meat and discard the bones.
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14
Stir the shredded chicken into the sauce, add the caper berries, and season with salt and black pepper to taste.
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15
To serve, bring a pot of salted water to a boil, cook the pasta until al dente and drain, reserving 1/2 cup of pasta water.
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16
Transfer the pasta to one large skillet set over medium heat and add the chicken cacciatore and pasta water to the noodles; toss until the linguine is thoroughly coated.
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17
Transfer to serving bowls, sprinkle with freshly grated Parmesan cheese, drizzle with olive oil, and garnish with chopped parsley.
