Crock Pot Chicken Cacciatore

[KitKanboodle]

Crock Pot Chicken Cacciatore

1 whole (3 to 3-1/2 lb.) cut up chicken, skin removed
1/3 cup all purpose flour
2 TB vegetable oil
1 medium green bell pepper, cut into fourths
2 medium onions, cut into fourths
2 cups diced tomatoes (from 28 oz. can), undrained
1 jar (4.5 oz.) 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" skillet, heat oil over medium high
heat. Sauté chicken in oil for 15 to 20 minutes or until brown on all
sides; drain.

Cut bell pepper and onions crosswise in half; cut each half into fourths.

In 3-1/2 to 6 quart crock pot/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 and 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.

Makes:6 servings.