Ingredients
4 chicken leg quarters1/2 teaspoon salt1/2 teaspoon pepper2 tablespoons olive oilSAUCE:1/2 pound sliced fresh mushrooms1 medium onion, halved and thinly sliced1 medium sweet red pepper, coarsely chopped2 garlic cloves, minced1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano1/4 teaspoon crushed red pepper flakes1/2 teaspoon salt1 can (14-1/2 ounces) diced tomatoes, undrained1/2 cup white wine or chicken brothFresh oregano and grated Parmesan cheese, optional
Preparation
Sprinkle chicken with salt and pepper. In a large skillet, heat oil over medium-high heat. Brown chicken on both sides.
In a 5-qt. slow cooker, combine sauce ingredients; arrange chicken over sauce. Cook, covered, on low until chicken and vegetables are tender, 4-6 hours. If desired, top with fresh oregano and grated Parmesan cheese.
