Slow Cooking Thursday ~ Chicken CacciatorePosted: November 6, 2008
This is an easy and delicious rendition af a classic Italian dish. To make it even easier, you could use a package of frozen peppers and onions in place of the fresh. It really doesn’t change the taste or texture. Don’t omit browning the chicken first. It really does make a difference if you don’t do this. The chicken ends up so tender it falls off the bones. Serve over hot fettucini noodles with a green salad on the side and you have a complete meal.
Hop on over to Sandra’s Blog for more slow cooking recipes.
3 lb cut up fryer chicken, skin removed (or 3-3 1/2 pounds of chicken pieces)
1/3 cup all-purpose flour
2 tablespoons vegetable oil
1 medium green bell pepper
2 medium onions
14 1/2 oz can diced tomatoes, undrained
4 oz. can sliced mushrooms, drained
1 1/2 teaspoons chopped fresh oregano
1/2 teaspoon dried oregano
1 teaspoon chopped fresh basil
1/4 teaspoon dried basil
1/2 teaspoon salt
2 cloves garlic, finely chopped
grated parmesan cheese (optional, but oh so good!)
Coat chicken with flour. Heat oil in 12 inch skillet over medium high heat. Cook chicken in oil 15 to 20 minutes or until brown on all sides; drain
Cut bell pepper and onions crosswise in half; cut each half into fourths.
Place half of the chicken pieces in 3 1/2 to 6-quart slow cooker. Mix bell pepper, onions and remaining ingredients except cheese; spoon half of mixture over chicken. Add remaining chicken; top with remaining vegetable mixture.
Cover and cook on low heat setting 4 to 6 hours or until juice of chicken is no longer pink when centers of thickest 1 pieces are cut. Serve with cheese.