Makes 4 servings.
Prep Time: 10 minutes
Cooking Time: LOW 7 – 9 hours or HIGH 3 – 4 hours
2 - pounds skinless,
boneless chicken thighs, each cut into quarters
2 - medium red peppers, cut into 1/4-inch thick slices
1 - onion, thinly sliced
1 - can (28-ounce) plum tomatoes, drained
3 - cloves garlic, minced
1/4 - teaspoon salt
1/4 - teaspoon thyme
1/4 - teaspoon fennel seeds, crushed
3 - strips orange peel
1/2 - cup fresh basil leaves, chopped
Place chicken, red
peppers, onion, tomatoes, garlic, salt, thyme, fennel seeds and
orange peel in the slow cooker, except for the basil leaves.
Cover; cook on LOW
for 7 to 9 hours or on HIGH for 3 to 4 hours.
Sprinkle with fresh
basil leaves to serve.