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The aroma of slow cooked chicken and bell peppers in a rich tomato sauce will call your family to the dinner table.
2 pounds boneless skinless chicken thighs
1 green bell pepper, cut into 1/2-inch strips
1 red bell pepper, cut into 1/2-inch strips
1 medium onion, cut into 1/2-inch thick slices and separated into rings
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1/2 cup water
2 teaspoons McCormick® Perfect Pinch® Italian Seasoning
1 teaspoon Lawry's® Seasoned Salt
Place chicken and vegetables in slow cooker.
Mix tomato sauce, tomato paste, water, Italian seasoning and seasoned salt in medium bowl until blended. Pour over chicken and vegetables. Cover.
Cook 8 hours on LOW or 4 hours on HIGH. Serve over cooked pasta, if desired.
Test Kitchen Tips:
•For a quick start in the morning, cut the vegetables into pieces the night before, then refrigerate until you're ready to start cooking.
•For best results, do not remove cover during cooking.
(Amount per serving)
this recipe is very yummy I added a hint of saffron and it made the dish more exciting to the taste buds
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