In a big resealable plastic bag, combine the flour, salt, and pepper. Mix in the chicken and coat it well by shaking.
Second, in a pan set over medium heat, warm the olive oil. After a few minutes on each side, the chicken should be golden brown.
After the chicken has been browned, place it in the slow cooker.
Add the minced garlic and sliced bell peppers to the same pan and sauté until they are almost soft. Brush the slow cooker with the sauce. Add the chicken.
Combine the chicken stock, lemon zest, and Italian spice. After adding the peppers and chicken, pour the mixture on top.
Once the chicken is a little soft, cover and simmer on low for around four to five hours.
Just before serving, top with some grated Parmesan and chopped parsley.
Changes and Hints
Combine the Italian spice with a teaspoon of red pepper flakes for a spicier kick. To give it a seafood touch, add shrimp in the final 30 minutes of cooking if you’re feeling adventurous. To make sure there’s enough of sauce to pour over pasta or soak bread, double the broth and lemon juice.
Enjoy!
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