Slow Cooking Chicken Cacciatore
pounds meaty chicken pieces (breast halves, thighs, and drumsticks), skinned
tablespoons olive oil
cups thinly sliced fresh cremini and/or button mushrooms
14 1/2 ounce can diced tomatoes, drained
cups chopped green sweet pepper (1 large)
cup chopped onion (1 large)
cup chopped carrots (2 medium)
cup dry white wine
teaspoon ground black pepper
tablespoons snipped fresh basil
tablespoons snipped fresh Italian (flat-leaf) parsley
teaspoon fresh thyme leaves
- 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.
- 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.
- 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(Slow Cooking Chicken Cacciatore)
- Per serving:
- 310 kcal cal.,
- 8 g fat
- (2 g sat. fat,
- 1 g polyunsaturated fat,
- 4 g monounsatured fat),
- 110 mg chol.,
- 445 mg sodium,
- 16 g carb.,
- 3 g fiber,
- 6 g sugar,
- 38 g pro.
- Percent Daily Values are based on a 2,000 calorie diet