Crockpot Chicken Cacciatore

By cindygwest

Ingredients

• 1 T. olive oil
• 3 pounds chicken parts, skin removed
• 4 cloves garlic, minced
• 2 t. Italian seasoning, crushed
• 1 can (28 ounces) crushed tomatoes in puree
• 1 pound mushrooms, cut in half (about 5 cups)
• 2 medium onions, chopped (about 2 cups
• 1 medium green pepper, cut into strips (about 1 1/2 cups)
• 1 1/2 cups chicken broth
• 1/4 cup cornstarch
• 1 package (16 ounces) pappardelle or fettuccine, cooked and drained

Details

Servings 6

Preparation

Step 1

1. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned on all sides.
2. Stir in the garlic, Italian seasoning, tomatoes, mushrooms, onions, pepper and 1 cup broth in a 6-quart slow cooker. Add the chicken and turn to coat.
3. Cover and cook on low for 7 to 8 hours or until the chicken is cooked through. Remove the chicken from the cooker and keep warm.
4. Stir in the cornstarch and remaining broth in a small bowl until the mixture is smooth. Stir the cornstarch mixture in the cooker. Cover and cook on high for 10 minutes or until the mixture boils and thickens. Serve with the chicken and pappardelle.