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Italian Slow-Cooked Chicken

Makes 3 or 4 servings

one stalk green part of a leek, chopped
3 small green peppers (mild kind, garden-grown--Thanks, Woody!)
4 stalks celery, chopped
1 can diced tomatoes
some (2 or 3 tablespoons) lemon basil (left over from a garden three years ago; most any kind of basil will work fine)
some (1 or 2 tablespoons) marjoram
some garlic powder (maybe a tablespoon)
salt to taste
pepper to taste (it didn't need much)
1 bag peeled baby carrots
2 small packages of chicken thighs, deboned (about 12 thighs)

1.  Put all ingredients together.  Cook on slow for about 8 to 10 hours or on high for 5 to 7 hours.  Enjoy the hearty stew with a spoon, not a fork! 

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