DIRECTIONS
Place flour in large plastic bag. Add chicken, a few pieces at a time, and shake to coat.
In large skillet, brown chicken in oil on all sides. Transfer to 5-qt. slow cooker.
Top with onions, green pepper, and mushrooms. In small bowl, combine tomatoes, garlic, salt, oregano, and basil; pour over vegetables.
Cover and cook on low for 4 to 5 hours or until chicken juices run clear and vegetables are tender. Garnish with Parmesan cheese and serve.
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