| 1 | cut-up whole chicken (3 to 3 1/2 lb), skin removed |
| 1/3 | cup Gold Medal® all-purpose flour |
| 2 | tablespoons vegetable oil |
| 1 | medium green bell pepper |
| 2 | medium onions |
| 2 | cups Progresso® diced tomatoes (from 28-oz can), undrained |
| 1 | jar (4.5 oz) Green Giant® sliced mushrooms, drained |
| 1/2 | teaspoon dried oregano leaves |
| 1/4 | teaspoon dried basil leaves |
| 1/2 | teaspoon salt |
| 2 | cloves garlic, finely chopped |
| Grated Parmesan cheese |
Serve with...
Toffee Tiramisu
Total Time:
1 hour 15 min
| 1. | Coat chicken with flour. In 12-inch skillet, heat oil over medium-high heat. Cook chicken in oil 15 to 20 minutes or until brown on all sides; drain. |
| 2. | Cut bell pepper and onions crosswise in half; cut each half into fourths. |
| 3. | In 3 1/2- to 6-quart slow cooker, place half of the chicken pieces. Mix bell pepper, onions and remaining ingredients except cheese; spoon half of mixture over chicken. Add remaining chicken; top with remaining vegetable mixture. |
| 4. | Cover and cook on Low heat setting 4 to 6 hours or until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and legs). Serve with cheese.
Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.
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| Serve this Italian classic over hot cooked fettuccine. |
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| Pronounced “kah-chuh-TOR-ee,” cacciatore is Italian for “hunter” and represents food prepared “hunter style” with onions, mushrooms, tomatoes and herbs. This recipe version is made easy with the use of the slow cooker. |
Nutrition Information:
215 ( 65 ); 7 g ( 2 g); 80 mg; 450 mg; 12 g ( 2 g); 28 g 6 %; 24 %; 4 %; 10 % 2 ; 4 ; 1/2