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á-4411

SLOW COOKED CHICKEN CACCIATORE

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SLOW COOKED CHICKEN CACCIATORE 0 Picture

Ingredients

  • 1 T OLIVE OIL
  • 3 LB CHICKEN PARTS SKIN REMOVED
  • 4 CLOVES GARLIC
  • 2 t ITALIAN SEASONING
  • 1 CAN 20OZ CRUSHED TOMATOES
  • 1 LB MUSHROOMS CUT IN HALF
  • 2 LARGE ONIONS CHOPPED
  • 1 MED GREEN PEPPER CUT INTO
  • 1 1/2 CUPS CHICKEN STOCK
  • 1/4 CUP CORNSTARCH
  • 1 PKG FETTUCCINE COOKED AND DRAINED

Details

Preparation

Step 1

HEAT OIL OVER MED HIGH HEAT. ADD CHICKEN AND COOK UNTIL WELL BROWNED ON ALL SIDES.
STIR GARLIC, ITALIAN SEASONING, TOMATOES, MUSHROOMS, ONIONS, PEPPER AND 1 CUP STOCK IN CROCK POT. ADD CHICKEN TURN TO COAT.
COVER AND COOK ON LOW FOR 7-8 HOURS. ROMOVE CHICKEN.
STIR CORNSTARCH AND REMAINING STOCK IN SMALL BOWL. STIR INTO COOKER. COVER AND COOK ON HIGH 10 MIN. SERVE CHICKEN WITH FETTUCCINE

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