Crockpot Chicken Cacciatore



4 boneless, skinless chicken thighs
4 chicken legs, skin removed
15 oz. can Italian tomato sauce
4 oz. jar sliced mushrooms, drained
1 onion, chopped
3 cloves garlic, minced
2 green bell peppers, chopped
1/3 cup water
2 Tbsp. flour

1. Cut chicken thighs and legs into 1" pieces. Combine with remaining ingredients except for water and flour in a 3 to 4-quart slow cooker and stir gently to combine. Cover crockpot and cook on low for 6-7 hours or until chicken is tender and thoroughly cooked.
2. In small bowl, mix together water and flour. Drizzle over chicken mixture in slow cooker and mix well. Increase heat to high, then cover crockpot again and cook for 10-15 minutes until liquid is thickened. Serve over hot cooked egg noodles.

4 servings