2 tablespoons snipped fresh Italian (flat-leaf) parsley
1 teaspoon fresh thyme leaves
Place flour in a plastic bag. Add chicken pieces, a few at a time, shaking to coat. In an extra-large nonstick skillet, heat oil over medium-high heat. Cook chicken, half at a time if necessary, in hot oil about 12 minutes or until browned, turning occasionally. Transfer chicken to a 5- to 6-quart slow cooker.
Add mushrooms to skillet; cook and stir over medium-high heat for 3 minutes. Transfer mushrooms to cooker. Add drained tomatoes, sweet pepper, onion, carrots, wine, salt, and pepper to mixture in cooker.
Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours. Before serving, stir in basil, parsley, and thyme.
Per Serving: cal. (kcal) 310, Fat, total (g) 8, chol. (mg) 110, sat. fat (g) 2, carb. (g) 16, Monosaturated fat (g) 4, Polyunsaturated fat (g) 1, fiber (g) 3, sugar (g) 6, pro. (g) 38, vit. A (IU) 3839, vit. C (mg) 32, sodium (mg) 445, Percent Daily Values are based on a 2,000 calorie diet