Slow Cooker Chicken Cacciatore

 

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

1

can (14.5 oz) Muir Glen® organic diced tomatoes, 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

• 1 Coat chicken with flour. In 12-inch skillet, heat oil over medium-high heat. Add chicken; cook 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; 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.