March 31, 2018
Main Dish, Poultry, Chicken,
Fruit, Tomato, Vegetables, Peppers, Italian, Budget-Friendly, Slow Cooker, No Eggs, Non-Dairy, Wine, Canned Tomatoes, Make it from scratch, Boneless Pieces more
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"This dish takes some prep and pre-cooking before putting in the slow cooker, but then you can leave and take care of things for 4 hours while your meal cooks! Leftovers can easily be turned into soup by shredding the chicken and adding some stock, ditalini, zucchini, and carrots (or vegetables of your choice). Just simmer until the flavors meld and adjust for needed salt or pepper! Serve the Cacciatore over polenta or pasta."
Place flour in a shallow dish; dredge the chicken in flour, shaking off the excess.
Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add half of the chicken and cook for 4 minutes on each side or until browned. Place the chicken in a 6 quart slow-cooker. Repeat the procedure with the remaining chicken. Reduce heat in skillet to medium.
Add the onion, bell pepper, and garlic to the skilllet; saute for 4 minutes. Add wine; bring to a boil. Simmer for 2 minutes.
Add the bell pepper mixture, tomato paste, and the next 6 ingredients (through the diced tomatoes) to the slow cooker. Cover and cook on Low for 4 hours or until the chicken is tender. Sprinkle with parsley.
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