Slow Cooking Chicken Cacciatore

Makes: 6 servings

Prep: 25 minutes
Cook: 6 to 7 hours (low) or 3 to 3 1/2 hours (high)

   

Ingredients

·         1/3 cup all-purpose flour

·         3 1/2 to 4 pounds meaty chicken pieces (breast halves, thighs, and drumsticks), skinned

·         2 tablespoons olive oil

·         2 cups thinly sliced fresh cremini and/or button mushrooms

·         1 14.5-ounce can diced tomatoes, drained

·         1 1/4 cups chopped green sweet pepper (1 large)

·         1 cup chopped onion (1 large)

·         1 cup chopped carrots (2 medium) 

·         1/2 cup  I use  Chicken broth but you can use white wine

·         1/2 teaspoon salt

·         1/2 teaspoon ground black pepper

·         2 tablespoons snipped fresh basil

·         2 tablespoons snipped fresh Italian (flat-leaf) parsley

·         1 teaspoon fresh thyme leaves

Directions

1. Place flour in a plastic bag. Add chicken pieces, a few at a time, shaking to coat. In an extra-large nonstick skillet, heat oil over medium-high heat. Cook chicken, half at a time if necessary, in hot oil about 12 minutes or until browned, turning occasionally. Transfer chicken to a 5- to 6-quart slow cooker.

2. Add mushrooms to skillet; cook and stir over medium-high heat for 3 minutes. Transfer mushrooms to cooker. Add drained tomatoes, sweet pepper, onion, carrots, wine, salt, and pepper to mixture in cooker.

3. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours. Before serving, stir in basil, parsley, and thyme.

Nutrition Facts

·         Servings Per Recipe 6 servings

·         Calories310,

·         Total Fat (g)8,

·         Saturated Fat (g)2,

·         Monounsaturated Fat (g)4,

·         Polyunsaturated Fat (g)1,

·         Cholesterol (mg)110,

·         Sodium (mg)445,

·         Carbohydrate (g)16,

·         Total Sugar (g)6,

·         Fiber (g)3,

·         Protein (g)38,

·         Vitamin C (DV%)55,

·         Percent Daily Values are based on a 2,000 calorie diet