I know I've said it before, but I just LOVE crock pot meals! I found this recipe on Skinnytaste and actually didn't alter it too much. Jason and my mother-in-law raved about it - Jason said it was even better the next day.
4 lbs chicken, skin removed (I used bone-in breasts and boneless thighs, boneless breasts may be too dry)
1 tbsp evoo
28 oz crushed tomatoes (preferably no salt added)
1 tsp granulated sugar
1 tsp dried oregano
1/2 tsp dried herbs de Provence
1 bay leaf
1/2 red bell pepper, sliced
1/2 green bell pepper, sliced
1 medium onion, sliced
8 oz mushrooms, sliced
Salt and pepper
Fresh basil, chopped
Freshly grated Parmesan
Cooked rice or pasta
1. Heat evoo in a large skillet. Season chicken with salt and pepper and sear until browned. Add to crock pot and top with peppers and onion.
2. Open the can of crushed tomatoes and add in the sugar, oregano and herbs de Provence and mix well. Pour over the chicken, peppers and onion. Cover and cook on low 7 hours. Uncover, add in the mushrooms and mix. If sauce is too thin, leave the lid off and turn the temperature to high. Otherwise, recover and cook for one more hour. Serve over cooked rice or pasta and top with fresh basil and/or Parmesan. Enjoy!