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Slow-Cooked Chicken Cacciatore

 Slow-Cooked Chicken Cacciatore
Here's an all-time favorite Italian dish made easy in the slow cooker! Dried herbs and fresh garlic give it an aromatic flavor. Green peppers, sliced mushrooms and diced tomatoes do a fine job of rounding out the juicy chicken entree. —Denise Hollebeke, Penhold, Alberta
6 ServingsPrep: 20 min. Cook: 4 hours


  • 1/3 cup all-purpose flour
  • 1 broiler/fryer chicken (3 to 4 pounds), cut up
  • 2 tablespoons canola oil
  • 2 medium onions, cut into wedges
  • 1 medium green pepper, cut into strips
  • 1 jar (6 ounces) sliced mushrooms, drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1/2 cup shredded Parmesan cheese


  • Place flour in a large resealable plastic bag. Add chicken, a few
  • pieces at a time, and shake to coat. In a large skillet, brown
  • chicken in oil on all sides.
  • Transfer to a 5-qt. slow cooker. Top with onions, green pepper and
  • mushrooms. In a small bowl, combine the tomatoes, garlic, salt,
  • oregano and basil; pour over vegetables. Cover and cook on low for
  • 4-5 hours or until chicken juices run clear and vegetables are
  • tender. Serve with cheese. Yield: 6 servings.
Nutritional Facts: 1 serving (calculated without skin) equals 296 calories,

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Slow-Cooked Chicken Cacciatore (continued)

Nutritional Facts: 12 g fat (3 g saturated fat), 78 mg cholesterol, 582 mg sodium, 16 g carbohydrate, 3 g fiber, 29 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fat, 1/2 starch.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.