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An Italian Classic in the Slow Cooker: Chicken Cacciatore

Come home to the rich flavors and aromas of slow-simmered chicken cacciatore. Toss chicken, mushrooms, tomatoes and wine into your slow cooker for an elegant and easy make-ahead dinner.

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This slow-cooking chicken cacciatore simmers away all day while you're busy with other things. Who would not love to come home to the enticing aroma of chicken, wine, vegetables, and herbs? You'll need 3-1/2 to 4 pounds of skinned chicken pieces. Use mini pieces, such as breast halves, thighs, or drumsticks. Place a third cup of flour into a large re-sealable plastic bag. Add a few chicken pieces, seal the bag, and shake it to coat the chicken pieces. Remove those and continue until all the chicken pieces have been coated. Pour two tablespoons of olive oil into an extra large non-stick skillet over medium high heat. Add the chicken and cook it for about six minutes. You may need to cook the chicken in batches if your skillet isn't large enough. Then, turn it and cook it for another six minutes until it's nicely browned on both sides. Transfer the chicken to a five- to six-quart slow cooker. Next, add two cups of thinly sliced fresh cremini mushrooms to the skillet and cook and stir them over medium high heat for three minutes. Transfer the mushrooms to the slow cooker. Then, add one 14-1/2 ounce can of drained diced tomatoes, 1-1/4 cups of diced sweet green pepper, 1 cup of chopped onion, 1 cup of chopped carrots, 1/2 cup of dry white wine, 1/2 teaspoon of salt, and 1/2 teaspoon of ground black pepper. Stir the seasoning and vegetables together. Cover the slow cooker and cook the chicken on low for six to seven hours. Or you can also cook it on high for three to three and a half hours. Just before serving the chicken, sprinkle in two tablespoons of snipped fresh basil, two tablespoons of snipped flat-leaf parsley, and one teaspoon of fresh thyme leaves. Stir the herbs into the stew. Serve the chicken cacciatore over hot egg noodles or white rice. So delicious.