Chicken Provencal

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Crock Pot


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4 pounds chicken thighs, cut into quarters

4 red peppers, sliced

2 yellow peppers, sliced

2 onions, sliced

56 ounces plum tomatoes, canned, drained

6 teaspoons garlic, minced

1/2 teaspoon salt

1/2 teaspoon dried thyme

1/2 teaspoon fennel, crushed

6 strips orange peel

1 cup fresh basil leaves, chopped

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