Crock-pot Chicken Cacciatore

Crock-pot Chicken Cacciatore 1 whole cut up chicken or 3 1/2 lbs. chicken pieces (I used thighs and breasts) 1 tsp. salt 1/2 tsp. pepper 1 lg. onion, chopped 1/2 cup all-purpose flour 1 Tbsp. minced garlic 1 1/2 tsp. dried italian seasoning 1 can (14 oz.) chicken broth 1/2 c. tomato paste 2 plum tomatoes, quartered 2 peppers, green, yellow, red or orange 1 large celery rib, sliced 1/12 cup green olives 1/2 cup mushrooms optional THE NIGHT BEFORE Sprinkle chicken with 1/2 tsp. salt and pepper. Heat oil in skillet over medium/high heat. Cook chicken 5 minutes per side, until well browned. Remove to plate. Pour off excess oil. Reduce heat to low and add onions. Sautee until soft. Stir in flour, garlic and italian seasoning. Cook 1 minute. Stir in chicken broth, tomato paste and remaining salt. Bring to a simmer, scraping all bits from the bottom of the pan. Add any drippings from the plate that chicken was resting on. Pour enough of mixture to coat bottom of crock-pot. Place dark meat chicken in the bottom in a single layer. Alternate layers of mixture and chicken, covering the chicken well, finishing with the white meat pieces towards the top and finishing with a layer of pan mixture. Top with tomatoes, bell peppers, celery and olives. COVER WITH CROCK-POT LID AND PLACE IN REFRIGERATOR OVERNIGHT COOK ON HIGH FOR 3 TO 3 1/2 HOURS, OR LOW FOR 5 TO 6 HOURS Stir and serve over cooked egg noodles, polenta, rice or a starch or your choice. SoOoOo yummy!!!