Braised Chicken with Peppers and Mushrooms

• 3 tablespoons olive oil
• 2 1/2 pounds boneless skinless chicken thighs
• One 4-ounce can sliced mushrooms, drained
• 1 teaspoon dried oregano
• Pinch of crushed red pepper flakes
• One 14 1/2-ounce can whole peeled tomatoes, drained
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon salt
• 4 garlic cloves, finely chopped
• 2 onions, chopped
• 2 green bell peppers, seeded and cut into 1-inch chunks
• 1 red bell pepper, seeded and cut into 1-inch chunks
• 2 tablespoons chopped fresh basil, for garnish

1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chicken and brown, turning occasionally, for 7 to 10 minutes.
3. Stir in the mushrooms, oregano, and red pepper flakes and cook for 30 seconds.
4. Stir in the tomatoes and break them up lightly with a fork.
5. Add the lemon juice and salt and simmer for 2 minutes.
6. In a bowl, combine the garlic, onions, and bell peppers.
7. Place half of the mixture in the bottom of the crockpot.
8. Cover with half the chicken and sauce, then layer on the remaining bell pepper mixture and top with the remaining chicken and sauce.
9. Cover and cook on high for 3 hours or low for 4 hours.
10. Garnish with the basil and serve hot.
11. These leftovers make the best Italian-style hero sandwiches ever!

olive oil, chicken thighs, mushrooms, oregano, red pepper, tomatoes, freshly squeezed lemon juice, salt, garlic, onions, green bell peppers, red bell pepper, fresh basil

Taken from www.epicurious.com/recipes/food/views/braised-chicken-with-peppers-and-mushrooms-378621 (may not work)