My aunt made this growing up. And I hadnt had it since I was a kid. Until I was lucky enough to enjoy it in a local restaurant. And decided to try out a recipe I had found in a at-the-register cookbook years ago.

Ingredients

4 serv.

boneless chicken breasts↗3 lbs
all-purpose flour↗
olive oil↗
green pepper↗1
(15 ounce) can diced tomatoes, undrained1
(12 ounce) can sliced mushrooms, drained1
oregano↗1⁄2 teaspoon
basil↗1⁄4 teaspoon
salt↗1⁄2 teaspoon
garlic powder↗1 teaspoon
onion powder↗1 teaspoon

Step-by-step instructions

1
Cut chicken breast into smaller pieces as desired.
2
Coat chicken with flour.
3
Heat oil in skillet on med/high heat.
4
Cook chicken in oil 10 minutes or until brown.
5
Drain.
6
Place half of chicken pieces into crock pot.
7
Cut pepper into fourths.
8
Mix pepper, and all remaining ingredients.
9
Spoon half of mixture over chicken.
10
Add other half of chicken pieces.
11
And then add remaining mixture on top.
12
Cook on Low for 4-6 hours or until chicken is no longer pink.
13
Serve alone or on a bed of pasta.

Source: food.com

Original recipe ↗

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