Crock Chicken Provencal

I got this recipe off www.savingdinner.com. It was pretty tasty but the sauce could have been a little thicker. Unfortunately, I think cooking in a crock pot makes things more liquidy. I am not sure if I will make this again. The family liked it but were not that impressed. I used the fennel seeds, ground thyme and then I sprinkled on Italian seasoning.

Crock Chicken Provencal
Serves 4

Ingredients
4 boneless skinless chicken thighs
1 large red bell pepper, seeded, deribbed and sliced 1/4 in thick
1 small onion, thinly sliced
1 (18.75 oz) can no salt added plum tomatoes, drained
2 to 3 cloves garlic, pressed
1/8 tsp thyme
1/8 tsp fennel seeds
1/2 tsp basil
2 pieces orange peel, each about 2 inches in diameter
Pepper, to taste

Cooking Instructions

Place all ingredients in a slow cookers; blend thoroughly. Cover and cook on low heat setting for 7 to 9 hrs, or on high setting for 3 to 4 hrs. Before serving, remove the orange peel, taste the sauce and correct the seasoning, if necessary.

Saving Dinner recommends serving this with steamed red skinned potatoes and steamed broccoli.

Nutrition per serving: 132 calories and 3 grams of fat.