4 boneless, skinless chicken breasts
4 boneless skinless chicken thighs
1 small onion, chopped
1 celery rib, chopped
2 tbsp. butter
1/2 cup tri-color pepper stir fry mix
1 medium carrot, grated
1 can crushed tomatoes
4 plum tomatoes, chopped
1 tbsp. minced garlic
2 tbsp. fresh basil, chopped
1 tsp. dried oregano
1 tsp. salt
1/8 tsp. ground red pepper

Spray heavy skillet with cooking spray. Heat to a medium high and brown chicken about one minute on each side. Place chicken in crockpot.

Add butter to skillet, reduce heat and gently cook onions and celery for two minutes. Add peppers and carrots and cook for one more minute. Add remaining ingredients, stir, and pour over chicken.

Cook on low for five to eight hours.

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