Slow-Cooker Chicken Cacciatore
TOTAL TIME: Prep: 20 min. Cook: 4 hours
YIELD: 6 servings.
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 this juicy chicken cacciatore. —Denise Hollebeke, Penhold, Alberta
Ingredients
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1/3 cup all-purpose flour
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1 broiler/fryer chicken (3 to 4 pounds), cut up and skin removed
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2 tablespoons canola oil
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2 medium onions, cut into wedges
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1 medium green pepper, cut into strips
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1 jar (6 ounces) sliced mushrooms, drained
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1 can (14-1/2 ounces) diced tomatoes, undrained
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2 garlic cloves, minced
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1/2 teaspoon salt
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1/2 teaspoon dried oregano
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1/4 teaspoon dried basil
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1/2 cup shredded Parmesan cheese
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Fresh oregano, optional
Directions
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1.
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.
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2.
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 and if desired, fresh oregano.
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