Supper Time Chicken Stew

• 1 tbsp (15 ml) plus 1 tsp (5 ml) vegetable oil
• 3 lbs (1.4 kg). chicken parts, skinned
• 2 cups (475 ml) diced onion
• 2 cups (475 ml) diced celery
• 1 cup (225 ml) sweet red pepper
• 1 cupsweet green pepper
• 4 cups (950 ml) canned whole tomatoes (reserve liquid), smooshed up in your hands or cut-up
• 1/2 cup (125 ml) cut green beans
• 1/2 cup (125 ml) sliced carrots
• 1 bay leaf
• 1 tbsp (15 ml) fresh chopped parsley
• 1 tsp (5 ml) salt
• 1/2 tsp (2 ml) thyme
• 1/2 tsp (2 ml) basil leaves
• 1/2 tsp (2 ml) chile powder
• 1/2 tsp (2 ml) pepper

1. In a large and deep skillet, heat oil.
2. Brown chicken parts, remove and place in crock-pot.
3. Saute onions, celery and sweet bell peppers in skillet until onions are golden.
4. Place in crock-pot on top of chicken.
5. Add remaining ingredients, stirring to combine.
6. Cook on Low for 8 to 10 hours (High 3 to 4).

vegetable oil, chicken, onion, celery, sweet red pepper, green pepper, tomatoes, green beans, carrots, bay leaf, parsley, salt, thyme, basil, chile powder, pepper

Taken from online-cookbook.com/goto/cook/rpage/000D20 (may not work)