Ingredients:
2 tbsp Olive Oil
2-3 each Bone-in, Skin-on Chicken Leg Quarters and Breasts
Salt and Pepper
1 Tbsp Italian Seasoning
1 Tbsp Garlic (Minced)
1 Large Onion (Sliced)
2 Large Green Bell Pepper (Seeded and Sliced)
1-2 pints Fresh Whole Mushrooms (cleaned and stems off)
3- 14.5oz Can Diced Tomatoes with Italian Seasoning
1 small Can Tomato Paste
* Serve over brown rice or noodles
Directions:
In a large skillet, warm oil over medium heat. Season chicken with salt and pepper. Brown chicken in skillet for 5 minutes; turn and brown 5 minutes longer. Place chicken in slow cooker. Add onion, bell peppers, and mushrooms to slow cooker. Pour diced tomatoes with juice and tomato paste over chicken and vegetables in slow cooker. Add all seasonings. Cook on med-high for 6-7 hours, until chicken is cooked through and very tender. Add aditional tomato sauce if more liquid is needed. Serve over pasta or brown rice, if desired.
