This flavorful crockpot dish is delicious, but most ingredients need to be sautéed before cooked in the crockpot, so it's a bit more work.
4-5 lb. cut up chicken, all legs or thighs will work too 1/2 C. flour 1 tsp. salt 1 Tbs. paprika 4 Tbs. olive oil 2 garlic cloves, minced 2 large sweet onions, thinly sliced 1 C. diced green pepper 1 2 lb. 3 oz. can tomatoes 1 8 oz. can tomato paste 2 chicken bouillon cubes, crushed 1 tsp. oregano 1/2 tsp. dried basil 1/4 tsp. pepper 1 whole bay leaf 1/4 C. red wine or herb vinegar
Wash and dry the chicken pieces. Place each piece in a plastic bag that has the flour, salt and paprika. Shake to coat. Heat oil in skillet and brown the chicken pieces. Remove the chicken and drain on paper towels. Sauté the peppers and onion until soft but not browned. Add garlic and sauté for 30 seconds more. Layer chicken and vegetable mixture in the crockpot. Add the remaining ingredients. Cover and cook on high for 4-5 hours.