Crock Pot Mediterranean Chicken and Sausage

• 1 12 lbs boneless skinless chicken thighs
• 1 lb hot Italian sausage
• 2 (26 ounce) jars spaghetti sauce (with sliced olives)
• 1 cup dry white wine
• 12 cup chicken broth
• 1 tablespoon herbes de provence
• 2 bay leaves
• 4 garlic cloves, minced
• 12 lb button mushroom, whole
• 12 lb sliced baby portabella mushrooms
• 1 large red pepper, cut into strips
• 1 large green pepper, cut into strips
• 1 large onion, cut into wedges
• 1 (6 1/2 ounce) jar marinated artichoke hearts, drained and chopped

1. In a nonstick skillet brown Italian sausage well.
2. Remove from skillet; cut into quarters and place in crock pot.
3. Brown chicken thighs in sausage drippings.
4. Cut chicken quarters and place in crock pot.
5. Add remaining ingredients to crock pot.
6. Cook 8 hours on low.
7. Serve over pasta (I prefer penne) with freshly grated cheese.

chicken thighs, hot italian sausage, white wine, chicken broth, bay leaves, garlic, button mushroom, baby portabella mushrooms, red pepper, green pepper, onion, hearts

Taken from www.food.com/recipe/crock-pot-mediterranean-chicken-and-sausage-47680 (may not work)