Ingredients

• 12 chicken thighs (about 3 pounds) -- skinned
• 1 - 14.5 oz can Italian style diced tomatoes
• 1 - 6 oz can tomato paste
• 1/2 cup chopped onion
• 1 tablespoon bottled minced garlic
• 1 teaspoon dried Italian seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Directions

1. Place chicken in a 4 quart electric slow cooker. Combine tomatoes and remaining ingredients; stir well. Pour sauce over chicken. Cover with lid, and cook on High-heat setting for 1 hour.

2. Reduce heat setting to low; cook 4 to 5 hours or until chicken is tender.

3. Stacy’s Notes – Made this March 2005; pretty good. I used bone-in, skin on chicken thighs (4) and 1 boneless skinless breast, because I wanted to use up the thighs. All other ingredients the same. I cooked these in my West Bend on #5 setting for 1 hour, then reduced to 4 for about 3 1/2 to 4 hours. Took thighs out and skinned them and put back to keep warm. Next time, just make with all boneless skinless breasts and reduce cooking time. I served these with whole wheat spaghetti (although, I think since my meat was all frozen to begin with, the sauce was a bit watered down, and I was hoping for a thicker sauce to have over the pasta; still ok though), and with a brocolli/cauliflower/carrot mix that I steamed and added butter spray and shredded Parmesan cheese too. Good, a keeper (in spite of it being very tomato-ey!) :)

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