3 to 3 1/2lb fryer, skin removed
1/3 cup flour
2 T vegetable oil
1 med bell pepper
2 med onions
0 can (14 1/2oz) diced tomatoes, undrained
1 can (4oz) sliced mushrooms, drained
1 1/2 t chopped fresh or 1/2t dried oregano
1 t chopped fresh or 1/4 t dried basil
1/2 t salt
2 cloves garlic, minced

Coat chicken with flour. Heat oil in skillet over med-high heat. Cook chicken in oil 15 minutes til brown on all sides; drain. Cut pepper and onions crosswise in half; cut each half into fourths. Place half of the chicken pieces in slow cooker. Mix bell pepper, onions and remaining ingredients; spoon half over chicken. Add remaining chicken; top with remaining vegetable mixture. Cover and cook on low 5 hours.
Makes 6 servings: 5 points per serving

215 cal; 7g fat; 80mg cholesterol; 350mg sodium; 12g carbohydrates; 2g fiber; 28g protein