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.
Servings:
Makes: 6 servings
Ingredients
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2 cupssliced fresh mushroomssee savings
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1 cupsliced celerysee savings
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1 cupchopped carrotsee savings
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2medium onions, cut into wedgessee savings
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1green, yellow, or red sweet pepper, cut into stripssee savings
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4cloves garlic, mincedsee savings
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12chicken drumsticks, skinned (about 3-1/2 pounds)see savings
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1/2 cupchicken brothsee savings
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1/4 cupdry white winesee savings
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2 tablespoonsquick-cooking tapiocasee savings
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1 teaspoonsugarsee savings
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1 teaspoondried oregano, crushedsee savings
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2bay leavessee savings
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1/2 teaspoonsaltsee savings
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1/4 teaspoonpeppersee savings
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1 14-1/2-ounce candiced tomatoessee savings
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1/3 cuptomato pastesee savings
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Hot cooked pasta or ricesee savings
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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
Per serving: 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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