CHICKEN PROVENCAL

2 lbs skinless, boneless chicken thighs, each cut into quarters
2 medium red peppers, cut into 1/4-inch thick slices
1 onion, thinly sliced
1 (28 oz) can plum tomatoes, drained
3 cloves garlic, minced
1/4 tsp salt
1/4 tsp thyme
1/4 tsp fennel seeds, crushed
3 strips orange peel
1/2 cup fresh basil leaves, chopped

Place all ingredients in the slow cooker, except for the basil leaves. Mix thoroughly.

Cover; cook on Low for 7 to 9 hours or on high for 3 to 4 hours.

Sprinkle with fresh basil leaves to serve.