1. Coat chicken with flour. In 12-inch skillet, heat oil over medium-high heat. Cook chicken in oil 15 to 20 minutes or until brown on all sides; drain.
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2. Cut bell pepper and onions crosswise in half; cut each half into fourths.
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In 3 1/2- to 6-quart slow cooker, place half of the chicken pieces. Mix bell pepper, onions and remaining ingredients; spoon half of mixture over chicken. Add remaining chicken; top with remaining vegetable mixture.
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4. Cover and cook on Low heat setting 4 to 6 hours or until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and legs).
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Sprinkle with Parmesan Cheese before serving if desired
Serve with spaghetti
