Place flour in a large resealable plastic bag. Add chicken, a few pieces at a time, and shake to coat. In a large skillet, brown the chicken in oil on all sides. Transfer to a 5-qt slow cooker.
Top with onions, green pepper and mushrooms. Combine tomatoes, garlic, salt, oregano and basil; pour over the vegetables.
Cover and cook on low for 4-5 hours or until chicken and vegetables are tender. Sprinkle with Parmesan cheese.
Originally Submitted
10/5/2009
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