1 1/2 tbsp. canola oil
1/2 tsp. minced garlic
4 sm. onions, diced
2 lg. green peppers, chopped
3 lbs. chicken, chopped
Salt and cracked pepper as needed
1 (10 1/2 oz.) can chicken broth, undiluted
4 cans stewed Italian tomatoes
1 1/2 tsp. thyme
1/2 tsp. oregano
1/4 tsp. hot sauce (optional)
Fresh parsley

In large skillet, saute garlic in hot oil. Add onions and peppers and saute for 5-10 minutes. Remove from skillet. In same skillet, without adding more oil, briefly saute the cut-up chicken. Add salt and pepper as desired. Put sauteed vegetables and chicken in crock pot along with chicken broth, tomatoes, thyme, oregano, and hot sauce. Cook on low for 5-7 hours. Add fresh parsley in last 1/2 hour. Serve over rice. Serves 8.