4 chicken thighs, skin removed if desired
4 chicken drumsticks, skin removed if desired
1 (15 ounce) can chunky Italian-style tomato sauce
1 (4 1/2 ounce) jar whole mushrooms, drained
1 teaspoon dried oregano leaves
1 small onion, sliced
1 small green bell pepper, cut into 1-inch pieces
2 garlic cloves, minced
1/4 cup water
2 tablespoons all-purpose flour

In 3 1/2-quart crockpot, combine all ingredients except water and flour; mix gently. Cover; cook on LOW setting for 6 hours or until chicken is fork-tender and juices run clear.

With slotted spoon, remove chicken and vegetables from crockpot; place in serving bowl. Cover to keep warm.

In small bowl, combine water and flour; blend well. Stir into liquid in crockpot. Cover; cook on HIGH setting for 5 to 10 minutes or until thickened. Stir well; spoon mixture over chicken.

Yields 4 servings.