1.5 kg skinless chicken pieces, (bone in or boneless)
1/4 cup all-purpose flour, (approximately)
1 medium onion, thinly sliced
1 medium green sweet pepper, chopped
2 cups sliced fresh mushrooms
2 garlic cloves, squished
2 cups chopped fresh or canned tomatoes
1 cup spaghetti sauce, (any kind)
1 tsp salt
1/2 tsp crumbled dried oregano
1/4 tsp black pepper
Measure the flour into a plastic bag and add the chicken pieces, a few at a time, shaking to coat evenly. You may need a bit more flour - add it if necessary so that all the chicken pieces are coated. Arrange chicken in the bottom of the Crock-Pot.
In a large bowl, toss together the onion, green pepper, mushrooms and garlic. Dump over the chicken.
In the same bowl, stir together the tomatoes, spaghetti sauce, salt, oregano and pepper. Pour over everything in the Crock-Pot and cover with the lid. Cook on low setting for 8 to 10 hours, or on high setting for 5 to 6 hours. Serve with hot buttered noodles or other pasta.
Variation: Reduce the amount of chicken to 2 lb (1 kg) and add 2 or 3 Italian sausages (hot or mild), browned and sliced into 1 in. (2 cm) chunks.