4 - 4 1/2 lbs chicken pieces, skin removed
1/4 cup flour
1 tbsp olive oil
2 cups thinly sliced fresh mushroom
1 large green bell pepper, chopped
1 large onion, chopped
1 carrot, peeled and chopped
2 cups Italian-style canned diced tomatoes
1 tsp Italian seasoning
2 tbsp chopped fresh basil
1/2 tsp freshly ground black pepper
1/4 tsp salt
Using paper towels, pat chicken dry. Place flour in a pie plate and coat chicken pieces shaking off the excess flour.
Heat the oil in a large frying pan and cook chicken over medium-high meat until browned, about 6 minutes on each side. Remove the chicken from the skillet and place in the slowcooker (or crockpot).
Place the mushrooms in the skillet and cook for approximately 5 minutes. Add the mushrooms to the chicken in the cooker. Add the bell pepper, onion, carrot, diced tomatoes, basil, pepper, and salt.
Place the lid on the cooker and cook on the high setting for 3 1/2 hours or the low setting for 5 to 6 hours.