1 (2 1/2 to 3 lb.) chicken (remove skin)
1 can stewed tomatoes
1 can tomato sauce
5 cloves garlic, diced
1 large onion, diced
1 green bell pepper, minced
2 stalks celery, chopped
1/2 tsp. oregano
1/2 tsp. sweet basil or 1 tbsp. fresh, minced
1/2 tsp. rosemary
1/3 tsp. garlic and/or onion powder
1 tsp. sea salt (or, to taste)
1/4 tsp. freshly ground black pepper or lemon pepper
hot pepper flakes or cayenne pepper, to your taste

Mix stewed tomatoes, tomato sauce; add the remaining ingredients. Mix well. Pour over chicken and turn crock pot on high until mixture begins to boil.

Reduce heat to low and let simmer for the day. Make sure that your crock pot isn't boiling all day or the flavor will be diminished. Aim for just steam rising from the pot when you lift the lid.

Top with freshly grated Parmesan or Romano cheese and serve over pasta, noodles, or rice with a tossed green salad.

Serves 4.

Submitted by: Belle