Chicken Cacciatore |
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| Servings | Preparation Time | Cooking Time | Temperature | Calories | Trans Fat | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | |||||||||||
| INGREDIENTS: | ||
| 1/3 cup all-purpose flour | 1 broiler/fryer chicken (3 to 4 pounds), cut up | 2 tablespoons canola oil |
| 2 medium onions, cut into wedges | 1 medium green pepper, cut into strips | 1 jar (6 ounces) sliced mushrooms, drained |
| 1 can (14-1/2 ounces) diced tomatoes, undrained | 2 garlic cloves, minced | 1/2 teaspoon salt |
| 1/2 teaspoons dried oregano | 1/4 teaspoon dried basil | 1/2 cup shredded Parmesan cheese |
| 1 | Place flour in a large resealable plastic bag. Add chicken, a few pieces at a time, and shake to coat. In a large skillet, brown the chicken in oil on all sides. Transfer to a 5-qt. slow cooker. |
| 2 | Top with onions, green pepper and mushrooms. Combine tomatoes, garlic, salt, oregano and basil; pour over the vegetables. |
| 3 | Cover and cook on low for 4-5 hours or until chicken and vegetables are tender. Sprinkle with Parmesan cheese. |