Creole Dump Chicken recipe

1 tablespoon olive oil
1/4 cup chopped onion
1/4 cup green bell pepper
1 clove minced garlic
1 (14 ounce) can whole tomatoes, chopped and undrained
2 teaspoons Worcestershire sauce
2 teaspoons red wine vinegar
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon pepper sauce (optional)
1 1/2 pounds chicken pieces (4 to 6)

For freezing: Place all ingredients into a 1-gallon freezer bag. Lay flat in freezer. To thaw and cook: Take the bag out of the freezer the night before, making sure the freezer bag is completely sealed. Place the bag on a shelf furthest from the freezer (It works best if the bag is laying flat, although this may not be the best option with a side-by-side refrigerator/freezer).

For baking: Heat oven to 350 degrees F. Place all ingredients into a large baking dish, turn chicken to coat. Bake until chicken juices run clear (about 30 to 60 minutes depending upon the chicken pieces used).

For the crock pot: Put chicken in the bottom of the pot. Pour remaining ingredients over the chicken. Cook on LOW for 6-8 hours or on HIGH for 4-6 hours or until done.