Crock Pot Italian Chicken

Crock Pot Italian Chicken

Miz Helen's Kitchen

Ingredients

8 chicken thighs, boneless, skin on

1/4 cup vegetable oil

1/4 cup all purpose flour

2 onions, sliced

1 red bell pepper, sliced

1 green bell pepper, sliced

3 cloves garlic, minced

2 cups diced tomatoes, with juice

1 cup tomato sauce

1/2 cup tomato paste

1 cup chicken broth

2 teaspoons dried basil

2 teaspoons dried oregano

1 teaspoon ground fennel seed

2 teaspoons salt

1 teaspoon pepper

1/2 teaspoon red pepper flakes

Serve with your favorite Pasta

Directions

Pour the flour into a mixing bowl and add, 1 teaspoon basil, 1 teaspoon oregano, 1/2 teaspoon salt.

Wash the chicken and roll the wet chicken in the flour mixture.

In a heavy skillet, heat the vegetable oil until very hot.

Place the floured chicken in the hot oil and brown quickly.

Remove the chicken to a draining rack and let set.

In your crock pot layer the sliced onions and peppers.

Place the browned chicken on top of the onions and peppers

Mix the minced garlic, diced tomatoes, tomato sauce, chicken broth, tomato paste,1 teaspoon dried basil, 1 teaspoon oregano, 1 teaspoon ground fennel seed 1-1/2 teaspoon salt, 1 teaspoon pepper, 1/2 teaspoon red pepper flakes and mix well until the spice is fully incorporated.

Pour the sauce on top of the chicken.

Cover the cooker and cook on high for 4 hours or low for 6 to 8 hours.

Serve hot over your favorite Pasta and Italian Cheese

Recipe Tip:

This recipe can be frozen for up to 3 months.