Paprika Chicken (Pileći Paprikaś)

NOTE: This recipe is adapted for a crock pot or slow cooker. My grandmother said that it is from northern Serbia in the Vojvodina area since it is so close to the Hungarian border.

3 bell peppers (any color. I use a green, yellow, a red one for some color) 
1 medium onion 
2 boneless-skinless chicken breasts or thighs (1.5 lbs. total) 

1 small can crushed tomatoes1 tsp basil
1 tsp oregano

1 tablespoon sweet or hot Hungarian paprika 
salt and pepper

24oz. can or jar tomato or marinara sauce

Slice the bell peppers and onions into ¼-inch strips. Lay half of the onion and peppers in the bottom of a 4-quart or larger slow cooker.
Place the chicken breasts on top of the onions and peppers and season lightly with salt and pepper. Sprinkle the basil, oregano, and paprika over the chicken.
Cover the chicken with the remaining peppers and onions, then pour the marinara sauce over top.
Place the lid on the slow cooker and cook on high for 4 hours or low for 8 hours. After cooking, remove the lid and use tongs to stir the mixture and shred the chicken. The chicken should be so tender that it falls apart when pinched with the tongs. Serve the saucy mixture over pasta, rice, polenta, or stuffed into a roll or pita pocket as a sandwich. We always served it over cooked elbow macaroni or wide egg noodles.