Chicken Provencal

Ingredients

• 2 pounds boneless, skinless chicken thighs, cut into quarters
• 2 medium red bell peppers, cut into slices
• 1 medium yellow bell pepper, cut into slices
• 1 onion, thinly sliced
• 1 can (28 ounces) plum tomatoes, drained
• 3 cloves garlic, minced
• ¼ teaspoonsalt, dried thyme and ground fennel seed
• 3 strips orange peel
• ½ cup fresh basil leaves, chopped (optional)
• Crusty French baguette (optional)

Directions

1. Combine chicken, bell peppers, onion, tomatoes, garlic, salt, thyme, fennel seed and orange peel in slow
2. cooker, stir to end. Cover, cook on LOW 7 to 9 hours or on HIGH 4 to 6 hours.
3. Sprinkle with basil, if desired.