Slow cooker chicken cacciatore

1 cut up whole chicken (3 to 3½ lb), skin removed
1/3 cup all purpose flour
2 T vegetable oil
1 medium green bell peppermint2 medium onions
1 can (14.5 oz) Muir Glen organic diced tomatoes, undrained
1 jar (4.5 oz) sliced mushrooms drained
½ t dried oregano leaves
¼ t dried basil leaves
½ t salt
2 cloves garlic, finely chopped
Grated Parmesan cheese



Coat chicken with flour. In 12” skillet heat oil over med-high heat. Add chicken cook 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 3½ 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.



Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.

Serves 6

2012© General Mills

This was served at a pot luck at a parents meeting. Its very tasty.