Crock Pot Chicken and Peppers with Rice

This was a really simple dish to put together.  I really love Pepper Steak so changing it up with chicken and cooking in the crock was right up my alley.  Using frozen boneless/skinless chicken thigh strips made it even easier.  This dish over all was good. My family liked it.  Even my picky teens came back for seconds.  I would have liked it to have a little "deeper" taste. I think maybe cutting the wine in half and adding chicken broth might help.   I think I still like this dish better with beef but it was still good and anytime I can get the whole family to eat up, I'm happy.

http://pinterest.com/pin/33073378484859569/http://getcrocked.com/2011/06/22/crock-pot-chicken-peppers/

• 4 lbs. chicken thighs (can use breasts if desired)
• 1 large onion, sliced
• 1 large green bell pepper, sliced
• 1 large red bell pepper, sliced
• 4 cloves garlic, crushed
• 3/4 tsp basil
• 3/4 tsp oregano
• 1 (6 oz.) can tomato paste
• 6 fresh mushrooms, sliced
• 2 bay leaves
• 1 (8 oz.) can stewed tomatoes
• salt and pepper to taste
• 2 cups burgundy or dry red wine

1. Place sliced onions on bottom of crock pot.
2. Place chicken on top of the onions.  (NOTE: If you are using breasts, place breast side down, bone-side up to prevent drying).
3. Mix all remaining ingredients and pour over chicken.
4. Cook on low for 8 hours.
5. Serve over pasta or rice.