Chicken cacciatore stew

E-A-S-Y

Ingredients:
2 chicken breasts, cut into chunks
2 chicken thighs
2 chicken legs
1 onion, sliced
2 red AND green peppers, sliced
2 stalks celery, chunked
2 whole carrots, unpeeled and chunked
4 cloves garlic, minced
2 large cans chopped tomatoes, plus juice
8 oz chicken stock, plus a little extra
3 TB flour
2 TB oregano
sprinkle of sea salt and fresh ground pepper

Directions:
Layer everything, except flour, in the crock pot starting with the vegetables.  If you have 2 crock pots, it's easier to cook the chicken in a separate pot so you don't have to sift through the bones.  Cook on low for 4 hours.  Take the skin and bone off of the thighs and legs, and pull apart the meat.  Add the meat to the vegetable crock pot.  Add the flour, mixed with a little chicken stock, and cook on high for another 3-4 hours.  It will thicken as it cooks.  Serve over barley or noodles.