Slow Cooker Chicken Cacciatore
Prep Time 45 minutes
Ready In 4 hours and 45 minutes
1 cut-up whole chicken (3 to 3 1/2 lb), skin removed
1/3 cup Gold Medal® all-purpose flour
2 Tbsp vegetable oil
1 medium green bell pepper
2 medium onions
1 can (14.5 oz) diced tomatoes, undrained
1 jar (4.5 oz) Green Giant® sliced mushrooms, drained
1/2 tsp dried oregano leaves
1/4 tsp dried basil leaves
1/2 tsp salt
2 cloves garlic, finely chopped
Grated Parmesan cheese
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. Meanwhile, cut bell pepper and onions crosswise in half; cut each half into fourths.
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.
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.