1 tbsp canola oil
3 lb skinless chicken breasts and thighs
4 cloves garlic, minced
2 tsp Italian seasoning
1 can (28-oz) crushed tomatoes, do not drain
1 lb fresh button mushrooms, halved
2 large yellow onions, coarsely chopped
1 medium green bell pepper, cut into long strips
1 1/4 cups chicken stock, divided
1/4 cup cornstarch
1 pkg (16-oz) fettuccine, cooked and drained
Heat the oil in a large skillet over medium-high heat; brown chicken well on all sides.
While chicken is browning, put the garlic, Italian seasoning, tomatoes, mushrooms, onion, bell pepper, and 1 cup of the chicken stock in a 6-quart crockpot or slow cooker. Stir the mixture to combine well. Add the browned chicken pieces, turning them to coat.
Place lid on cooker and cook on low heat setting for 8 hours or until the chicken is cooked through. Remove the chicken to a serving platter and keep warm.
In a small bowl stir the cornstarch into the remaining 1/4 cup of chicken stock; blend until the mixture is smooth. Stir the cornstarch mixture into the cooker. Replace lid and cook on high heat setting for 10 minutes until the mixture boils and thickens. Serve the sauce with the chicken and the cooked fettuccine.