Notes: Toughest part of this is browning the chicken. After that it’s easy.

Servings: 6-8 | Prep Time: 20 minutes

Ingredients:

• 1/3 cup flour
• 3 lbs chicken pieces (I used thighs and drumsticks). Skinned, but the drumsticks I used had a little skin on them and I left them that way.
• 2 TBSP olive oil
• 2 cups sliced button mushrooms
• 1- 14.5 oz can diced tomatoes, drained (I use Muir Glen because they are BPA free)
• 1-1/4 cups chopped yellow bell pepper
• 1 cup chopped onion
• 1 cup chopped carrots (about 2 medium)
• 1/2 cup dry white wine
• 1/2 tsp salt
• 1/2 tsp pepper
• 2 TBSP fresh basil, cut in ribbons
• 2 TBSP fresh Italian parsley
• 1 tsp fresh thyme leaves

Directions:

1. Put flour in a large Ziploc bag. Add 3-4 chicken pieces at a time, shaking. In an extra-large nonstick skillet, heat oil over medium-high heat. Cook chicken in hot oil about 12 minutes or until browned, turning a few times. Transfer chicken to 5 to 6 quart slow cooker.
2. Add mushrooms to skillet. Cook and stir over medium-high heat for 3 minutes. Pour in slow cooker.
3. Add drained tomatoes, pepper, onion, carrots, wine, salt and pepper to slow cooker.
4. Cover and cook on high for 3- 1/2 hours. Right before serving, stir in basil, parsley and thyme.

Recipe Origin: Adapted from this recipe.