SLOW COOKED CHICKEN CACCIATORE
By á-4411
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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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