Chicken Provencal

• 2 lbs chicken thighs (Boneless, skinless, and cut into quarters)
• 2 red bell peppers (medium sized and cut into 1/4-inch-thick slices)
• 1 yellow bell pepper (medium sized and cut into 1/4-inch-thick slices)
• 1 onion, thinly sliced
• 1 (28 ounce) can plum tomatoes, drained
• 3 garlic cloves, minced
• 14 teaspoon salt
• 14 teaspoon dried thyme
• 14 teaspoon ground fennel
• 3 slices orange peel
• 12 cup fresh basil leaf, chopped (optional)
• crusty French baguette (optional)

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

chicken, red bell peppers, yellow bell pepper, onion, tomatoes, garlic, salt, thyme, ground fennel, orange peel, fresh basil leaf, crusty

Taken from www.food.com/recipe/chicken-provencal-522632 (may not work)