Slow Cooker Chicken Cacciatore
cups sliced fresh mushrooms
cup sliced celery
cup chopped carrot
medium onions, cut into wedges
green, yellow, or red sweet pepper, cut into strips
cloves garlic, minced
chicken drumsticks, skinned (about 3-1/2 pounds)
cup chicken broth
cup dry white wine
tablespoons quick-cooking tapioca
teaspoon dried oregano, crushed
14 1/2 ounce can diced tomatoes
cup tomato paste
Hot cooked pasta or rice
- Combine mushrooms, celery, carrot, onions, sweet pepper, and garlic in a 5- or 6-quart slow cooker. Place chicken on vegetables. Combine broth, wine, tapioca, sugar, oregano, bay leaves, salt, and pepper; pour over chicken.
- Cover; cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours.
- Remove chicken; cover to keep warm. Remove and discard bay leaves. If using low-heat setting, turn to high-heat setting. Stir in undrained tomatoes and the tomato paste. Cover and cook for 15 minutes more. Serve vegetable mixture over chicken and cooked pasta. Makes 6 servings.
Nutrition Facts(Slow Cooker Chicken Cacciatore)
- Per serving:
- 214 kcal cal.,
- 6 g fat
- (2 g sat. fat,
- 69 mg chol.,
- 291 mg sodium,
- 13 g carb.,
- 2 g fiber,
- 25 g pro.
- Percent Daily Values are based on a 2,000 calorie diet