2 boneless/skinless thighs and breasts
1 large onion, thinly sliced
2 large red or green bell peppers, sliced
3 cloves garlic, crushed
1/2 teaspoon each basil and oregano
1 (6 oz.) can tomato paste
fresh mushrooms, sliced
1 (8 oz.) can stewed tomatoes with chiles
salt and pepper to taste
Parmesan cheese, for sprinkling before serving
1 large onion, thinly sliced
2 large red or green bell peppers, sliced
3 cloves garlic, crushed
1/2 teaspoon each basil and oregano
1 (6 oz.) can tomato paste
fresh mushrooms, sliced
1 (8 oz.) can stewed tomatoes with chiles
salt and pepper to taste
Parmesan cheese, for sprinkling before serving
Place sliced onions on bottom of crock pot. Add chicken. Stir together remaining ingredients and pour over chicken.
Cook on low 7-9 hours. Serve over pasta
*made this dish on 11/4. It was quite spicy but we did enjoy it. Next time I would tame the spices down by using just diced tomatoes instead of diced tomatoes with chiles. I think that made it a tad too spicy for my taste but my husband loved it. Definitely a keeper. I also used canned mushrooms instead of fresh and left out the basil as I didn't have any. I forgot the parmesan cheese as well.*
Cook on low 7-9 hours. Serve over pasta
*made this dish on 11/4. It was quite spicy but we did enjoy it. Next time I would tame the spices down by using just diced tomatoes instead of diced tomatoes with chiles. I think that made it a tad too spicy for my taste but my husband loved it. Definitely a keeper. I also used canned mushrooms instead of fresh and left out the basil as I didn't have any. I forgot the parmesan cheese as well.*
finished product
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