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Chicken Provencal

Source: Crock -Pot

Ingredients: 2 lbs skinless, boneless chicken thighs, each cut into quarters 2 medium red peppers, cut into 1/4-inch thick slices 1 onion, thinly sliced 1 28-oz can plum tomatoes, drained 3 cloves garlic, minced 1/4 tsp salt 1/4 tsp thyme 1/4 tsp fennel seeds, crushed 3 strips orange peel 1/2 cup fresh basil leaves, chopped

Directions: Place all ingredients in the slow cooker, except for the basil leaves. Mix thoroughly. Cover; cook on Low for 7 to 9 hours or on high for 3 to 4 hours. Sprinkle with fresh basil leaves to serve.

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