4 boneless, skinless chicken thighs
4 boneless chicken legs, skin removed
1 (15-ounce) can tomato sauce
1 (4-ounce) jar sliced mushrooms, drained
2 onions, chopped
4 cloves garlic, minced
2 green bell peppers, chopped
1 teaspoon dried Italian seasoning
2 Tablespoons flour
1/3 cup water or red wine
Cut chicken thighs and legs into 1" pieces.
Combine with remaining ingredients except for water and flour in a 4-quart slow cooker and stir to combine.
Cover and cook on low 6-7 hours or until chicken is thoroughly cooked.
In small bowl, mix together water or wine and flour.
Pour over chicken mixture and mix well.
Cook, covered, on high for 10-15 minutes until liquid is thickened.
Serve over hot cooked egg noodles.