4 lbs. organic, boneless, and skinless chicken legs and thighs
4 cloves garlic, crushed
2 medium white onions, thinly sliced
2 large red bell peppers, sliced
3 cup mushrooms, sliced
1 can tomato paste (6 oz.)
1 16 oz. can stewed tomatoes
3 bay leaves
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 Tablespoon sea salt
1/4 cup liquid aminos or tamari (gluten-free) sauce
Black pepper to taste
Cashew Crumble “Parmesan” Cheese for sprinkling before serving (see recipe)
- Place the sliced onions on bottom of crock pot.
- Add the chicken over the onions.
- Mix all other ingredients and pour over the chicken.
- Cook on low 6-8 hours.