Slow Cooker Chicken Cacciatore
Recipe from Better Homes and Gardens

Serve this Italian mushroom-laden classic with plenty of pasta to sop up all the chunky tomato sauce.


Slow Cooker Chicken Cacciatore

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Ingredients
  • 2  cups
    sliced fresh mushrooms
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  • 1  cup
    sliced celery
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  • 1  cup
    chopped carrot
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  • 2 
    medium onions, cut into wedges
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  • 1 
    green, yellow, or red sweet pepper, cut into strips
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  • 4 
    cloves garlic, minced
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  • 12 
    chicken drumsticks, skinned (about 3-1/2 pounds)
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  • 1/2  cup
    chicken broth
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  • 1/4  cup
    dry white wine
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  • 2  tablespoons
    quick-cooking tapioca
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  • 1  teaspoon
    sugar
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  • 1  teaspoon
    dried oregano, crushed
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  • 2 
    bay leaves
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  • 1/2  teaspoon
    salt
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  • 1/4  teaspoon
    pepper
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  • 1  14-1/2-ounce can
    diced tomatoes
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  • 1/3  cup
    tomato paste
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  •  
    Hot cooked pasta or rice
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Directions
1.
Combine mushrooms, celery, carrot, onions, sweet pepper, and garlic in a 5- or 6-quart slow cooker. Place chicken on vegetables. Combine broth, wine, tapioca, sugar, oregano, bay leaves, salt, and pepper; pour over chicken.
2.
Cover; cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours.
3.
Remove chicken; cover to keep warm. Remove and discard bay leaves. If using low-heat setting, turn to high-heat setting. Stir in undrained tomatoes and the tomato paste. Cover and cook for 15 minutes more. Serve vegetable mixture over chicken and cooked pasta.
4.
Makes: 6 servings
Nutrition information
Calories 214, Total Fat 6 g, Saturated Fat 2 g, Cholesterol 69 mg, Sodium 291 mg, Carbohydrate 13 g, Fiber 2 g, Protein 25 g. Daily Values: Vitamin A 0%, Vitamin C 37%, Calcium 5%, Iron 11%. Percent Daily Values are based on a 2,000 calorie diet
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