Place flour in a shallow dish; dredge chicken in flour, shaking off excess.
Heat a large skillet over medium-high heat. Add oil and swirl to coat. Add half of chicken; cook 4 minutes on each side or until browned. Place chicken in a 6-quart crockpot. Repeat procedure with remaining chicken.
Reduce heat to medium. Add onion, bell pepper and garlic; sautee 4 minutes. Add wine, bring to a boil. Simmer 2 minutes. Add bell pepper mixture, tomato puree and next 6 ingredient (through diced tomatoes) to slow cooker.
Cover and cook on LOW for 4 hours or until chicken is tender.
Sprinkle with fresh parsley and serve over pasta, polenta, mashed winter squash or mashed potatoes.
Recipe from "Cooking Light" Mar 2014
Comments:
Adjust amount of crushed red pepper for more or less spice.