I like how versatile this recipe can be. You can throw it together in the slow cooker or bake in the oven or even on top of the stove. My kids love it when I use homemade sauce which is much more vibrant than a jarred store bought so I always make sure to grab some fresh tomatoes before making this. Since the summer garden is not of course here just yet, sub in your favorite sauce, or find some really great tomatoes in the store to use instead of the canned diced tomatoes.
1 large onion diced small
about 2lbs of chicken pieces , I used thighs to cook quicker on the stove top
3 garlic gloves minced
2 teaspoons dried oregano
1 teaspoon dried basil
1 cup ( or can) diced tomatoes juice included
1 -1/2 cups fresh made tomatoes sauce or 1 jar ( 8oz)
1 cup of mushrooms
1/4 cup dry white wine
For slow cooker, place everything in the slow cooker and cook for 6 hours on low. For Oven, saute onions in a skillet till tender . Remove from heat set in large casserole dish . Saute mushrooms in about in some oil and transfer those as well to dish. Mix the tomatoes sauce and seasonings together. Place chicken in dish and pour sauce over. Cook for about 45 minutes at 350F or until chicken is cooked through and no longer pink. The larger your pieces the longer it will cook.
For stove top, saute onions and mushrooms same as above. Remove from heat and place chicken in the pan with about 2 tablespoons new oil. Cook for about a minute on each side then pour sauce mixture in with the chicken and add the onions and mushrooms. Set on medium low and cook for 15-20 minutes or until sauce is bubbling and chicken is cooked through. It may take additional time.