RECIPE: Rosemary Chicken and Bell Peppers

3 bell peppers (use different colors) - sliced
2 tsp. canola oil
1 small onion (sliced)
2 tsp. salt
1 can of stewed tomatoes (14oz.)
1 cup of chicken broth
1 tablespoon fresh rosemary (you can use 1 tsp. of dried if you wish)
8 boneless, skinless chicken thigh

• heat 1 tsp. of oil
• cook peppers, onion, 1 tsp. of salt in skillet until soft (7 minutes-ish)
• transfer peppers to slow cooker, add tomatoes and chicken broth
• mix rosemary, salt
• toss chicken in spices to coat
• heat remaining oil in skillet
• brown chicken (7 minutes)
• add chicken to slow cooker
• cook on LOW for 7 hours

serve with rice (use peppers/broth/tomatoes as a sauce)

ENJOY!