Prep Time 15 minutes

Cook Time 5 to 6 hours

Makes 6 servings

1	to 2 carrots, sliced
1/2	cup sliced celery
1	small onion, chopped
1	clove garlic, minced
1/4	teaspoon dried oregano
1/4	teaspoon red pepper flakes
6	boneless skinless chicken thighs or breasts
1/4	cup all-purpose flour
1	teaspoon salt
1/2	teaspoon black pepper
1	tablespoon vegetable oil
1	can (about 14 ounces) chicken broth
6	small French bread baguettes, split and toasted
6	slices Swiss cheese (optional)

Place carrots, celery, onion, garlic, oregano and red pepper flakes in slow cooker.
Trim and discard visible fat from chicken. Combine flour, salt and pepper in resealable food storage bag. Add chicken, 2 pieces at a time; shake to coat with flour mixture. Heat oil in large skillet over medium-high heat. Add chicken; brown about 2 minutes per side.
Place chicken over vegetables in slow cooker; add chicken broth. Cover; cook on LOW 5 to 6 hours.
Serve 1 piece chicken on each baguette. Spoon 1 to 2 tablespoons broth mixture over chicken and top with 1 slice cheese, if desired.

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