2 pounds skinless boneless
chicken thighs, each cut into
quarters
2 medium red peppers, cut into
1/4-inch thick slices
1 onion, thinly sliced
1 28-ounce can plum tomatoes,
drained
3 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon thyme
1/4 teaspoon fennel seeds, crushed
3 strips orange peel
1/2 cup fresh basil leaves, chopped
Place all ingredients in the slow cooker, except for basil leaves. Mix thoroughly. Cover; cook on low for 7 to 9 hours. Sprinkle with fresh basil leaves to serve with noodles or rice.
Yield: 4 to 6 servings