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3-4 lbs. boneless/skinless thighs and breasts
1 large onion, thinly sliced
2 large red or green bell peppers, sliced
3 cloves garlic, crushed
1/2 teaspoon each basil and oregano
1 (6 oz.) can tomato paste
fresh mushrooms, sliced
2 bay leaves
1 (8 oz.) can stewed tomatoes with chiles
salt and pepper to taste
2 cups burgundy wine
Parmesan cheese, for sprinkling before serving

Place sliced onions on bottom of crock pot. Add chicken.

Stir together remaining ingredients and pour over chicken.

Cook on low 7-9 hours or high 3-4 hours. Serve over pasta, with a salad on the side.

Submitted by: Cheryl F.
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 Rating: 4.8 / 5 - Reviews: 14
Jun 26, 8:53 PM
Dawn F. (South Carolina) says:
Aug 29, 3:44 PM
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Oct 13, 9:28 PM
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Nov 7, 6:37 PM
Jamie S. (California) says:
Nov 12, 7:17 AM
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Feb 28, 3:17 PM
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Jul 16, 4:28 PM
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Dec 21, 5:15 PM
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Jan 8, 10:41 PM
Jayne (Idaho) says:
Jan 9, 9:26 AM
JulieAnn Hartman (North Carolina) says:
Jan 31, 7:52 PM
Chris (Alberta) says:
Feb 8, 5:18 PM
Eunice (Texas) says:
May 5, 3:18 PM
Dylan C. (Massachusetts) says:
Apr 30, 4:09 PM
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