Three cloves of minced garlic
one (1) red bell pepper, thinly sliced
One yellow bell pepper should be thinly sliced.
1/2 cup of chicken broth
vinegar— 1/4 cup
Italian seasoning, measuring one teaspoon
quarter cup of finely chopped fresh parsley
finely grated Parmesan cheese, 1/4 cup
The Best Practices for Following
Mix the flour, pepper, and salt in a large plastic bag that can be sealed. Coat the chicken by mixing it well and shaking it.
Second, warm the olive oil in a pan over medium heat. The chicken will be done when it’s golden brown, which should take a few minutes each side.
Put the chicken in the slow cooker when it’s browned.
Keep sautéing until the bell peppers and minced garlic are nearly tender, then add them to the same pan. Distribute the sauce evenly over the slow cooker. Put the chicken in.
Whisk together the chicken broth, zest of the lemon, and Italian seasoning. Toss in the chicken and peppers, and then pour the sauce over top.
Simmer, covered, for four or five hours on low heat when the chicken is somewhat tender.
Grated Parmesan and chopped parsley may be sprinkled on top just before serving.
Updates and Suggestions
For a hotter kick, mix a teaspoon of red pepper flakes with the Italian spice. If you’re in the mood for something seafood-y, throw in some shrimp during the last 30 minutes of cooking. Double the broth and lemon juice to make sure there’s enough sauce to soak bread or pour over pasta.
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