Chicken Cacciatore


cup all-purpose flour
1broiler/fryer chicken (3 to 4 pounds), cut up
2tablespoons canola oil
2medium onions, cut into wedges
1medium green pepper, cut into strips
1jar (6 ounces) sliced mushrooms, drained
1can (14-½ ounces) diced tomatoes, undrained
2garlic cloves, minced
½teaspoon salt
½teaspoon dried oregano
¼teaspoon dried basil
½cup shredded Parmesan cheese


Place flour in a large resealable plastic bag. Add chicken, a few pieces at a time, and shake to coat. In a large skillet, brown chicken in oil on all sides. Transfer to a 5-qt. slow cooker. Top with onions, green pepper and mushrooms. In a small bowl, combine the tomatoes, garlic, salt, oregano and basil; pour over vegetables. Cover and cook on low for 4-5 hours or until chicken juices run clear and vegetables are tender. Serve with cheese. Yield: 6 servings.