1. Place a large skillet on the stove and turn the heat to medium-high. Add oil and allow it to become hot.
2. Sprinkle salt and pepper over the chicken thighs, then toss to coat. Put them into the hot skillet, then sear for 5 minutes per side. Move them to a clean plate.
3. Sauté the onion in the same skillet until translucent. Add the garlic, red pepper flakes, and anchovies. Sauté for about a minute or just until aromatic.
4. Add the chicken broth into the skillet and scrape the bottom to get the browned bits. Simmer the mixture for a few minutes.
5. Add chicken, tomatoes, olives, capers, and oregano into the skillet. Stir everything until well incorporated.
6. Turn the heat down to medium-low and cover the skillet with the lid. Simmer everything for 15 minutes. Remove from the heat.
7. Serve and enjoy!

Notes:

Slow Cooker Method:

• Put all the ingredients into the slow cooker. Stir everything just until combined.
• Cover and seal the slow cooker, then cook everything for 2 to 3 hours on a high setting or 4 to 6 hours on a low setting.
• Serve and enjoy!
• Leftovers should be kept in an airtight container, then in the fridge. Reheat for a few minutes before serving again.