6 chicken thighs or boneless, skinless breasts
1 (28 oz.) can diced tomatoes
1 cup diced onion
1 diced fresh green pepper
1 tbsp. minced garlic
1 tsp. crushed red pepper
2 cups water
salt and pepper, to taste

Combine all ingredients in large stockpot or slow cooker. In stockpot, simmer approximately 2 hours, or until chicken begins to fall from bone. Can be cooked on low all day in slow cooker.

Best served deboned, over thin spaghetti or white rice, and sprinkled with grated Parmesan cheese.

Submitted by: Kristina Barzano