3 1/2 to 4 1/2 lbs mixed chicken pieces (with skin removed)
1/4 cup flour
1 TBSP olive oil
8 oz sliced mushrooms
1 green pepper, seeded and diced
1 onion, chopped
2 cups Italian style diced tomatoes, undrained
salt and pepper to taste
fresh basil, chopped (optional)
Coat the chicken pieces with flour. Heat oil in a large nonstick skillet over medium heat and cook chicken about 10 to 12 minutes turning once to brown. Place chicken in slow cooker. Saute mushrooms in the skillet where you have cooked the chicken about 5 minutes or until they have given up their liquid, stirring occasionally. Pour mushrooms over chicken and add green pepper, onion and tomatoes. Cover and cook on low about 5 to 6 hours. Add salt and pepper to taste. If using basil, stir it in at this time.
For this dish, I like to use a combination of boneless, skinless chicken breasts and boneless, skinless thighs. You may also add drumsticks if you wish. Simply remove the skin and leave the bone in.