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Categories:
chicken red bell peppers yellow bell pepper onion tomatoes garlic salt thyme ground fennel orange peel fresh basil leaf crusty
Viewed: 57 - Published at: 5 years agoIngredients
- 2 lbs chicken thighs (Boneless, skinless, and cut into quarters)
- 2 red bell peppers (medium sized and cut into 1/4-inch-thick slices)
- 1 yellow bell pepper (medium sized and cut into 1/4-inch-thick slices)
- 1 onion, thinly sliced
- 1 (28 ounce) can plum tomatoes, drained
- 3 garlic cloves, minced
- 14 teaspoon salt
- 14 teaspoon dried thyme
- 14 teaspoon ground fennel
- 3 slices orange peel
- 12 cup fresh basil leaf, chopped (optional)
- crusty French baguette (optional)
Method
- Combine chicken, bell peppers, onion, tomatoes, garlic, salt, thyme, fennel seed and orange peel in CROCK-POT slow cooker; stir to blend.
- Cover; cook on LOW 7 to 9 hours or on HIGH 4 to 6 hours.
- Sprinkle with Basil, if desired.
