Chicken Cacciatore (Crock Pot)

Ingredients
2 tbsp olive oil
2 tbsp minced garlic
2 28-oz can crushed tomatoes
2 7-oz can sliced mushrooms, drained
2 bay leaves
2 tbsp Italian seasoning
1.5 tsp salt
1 tsp black pepper
2 tbsp red wine (cooking wine is fine)
4-5 lbs boneless, skinless chicken breasts with any remaining fat trimmed and each cut into four equally sized chunks.
2 medium onions, halved and thinly sliced
4 green bell peppers, thinly sliced

Directions
1. In a bowl, add everything but the chicken, onions, and peppers. Mix thoroughly.
2. Place the chicken, onions, and peppers in the bottom of the crock pot and pour the tomato mixture over them. If you are close to overflowing, leave a little room at the top (so it will not overflow as it heats and expands) and put some paper towels under the crock pot. Stir everything together so the chicken is fully coated.
3. Cover and cook on LOW for 8 hours (you might want to stir the mixture once at the 4 hour mark).
4. Turn the crock pot off and pour the mixture into a freezer-ready storage container (ziploc tupperware works fine). Place a piece of masking tape on the top of the container and write "Chix Cacciatore" and the date on it. After it cools a bit, toss it in the freezer.