SLOW COOKED CHICKEN CACCIATORE

SLOW COOKED CHICKEN CACCIATORE
SLOW COOKED CHICKEN CACCIATORE

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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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