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August 28, 2011 / daryleverett

Crock pot chicken provincial with Normandy style veggies and homemade bread

8 boneless skinless chicken thighs
1 yellow bell pepper, sliced
2 red bell peppers, sliced
1 onion sliced
3 gloves garlic, chopped
28oz can plum tomatoes (I used fresh quartered tomatoes)
1/4 tsp salt
Dried thyme (I used Italian seasoning since I was out of thyme)
3 strips orange peel
Fresh basil (1/4 cup?)

Add everything but the basil to the slow cooker. Cook on low for 7-8 hours or high for 3-4 hours. Add the chopped basil before serving.
The cookbook suggested serving with seasonal vegetables. I think rice or something would be good since it ends up being pretty mushy and has a lot of juice.
You can double everything for large crocks (6+qts).


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