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Prep Time: 10 Minutes Cook Time: 240 Minutes |
Ready In: 250 Minutes Servings: 4 |
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This slow-cooker version of chicken cacciatore, an American-Italian classic, calls for a whole chicken that's quartered, then simmered with bell pepper, mushrooms, onion, and tomato. Ingredients:
1 tablespoon olive oil |
3 garlic cloves, smashed |
1 (14 oz.) spanish onion |
1 green bell pepper, sliced into 1/2-inch wide strips |
1 yellow bell pepper, sliced into 1/2-inch wide strips |
1 (8 oz.) package baby bella mushrooms, quartered |
1 (4 lb.) broiler chicken, quartered |
1 teaspoon kosher salt |
freshly ground black pepper |
1 (28 oz.) can crushed tomatoes |
1/2 pound uncooked rotini |
1/4 cup finely chopped fresh parsley |
freshly grated parmesan cheese, for serving |
Directions:
1. Heat oil in a small skillet over medium heat. Add garlic and cook, stirring, until golden, about 2 minutes; transfer to slow cooker.
2. Add onion, bell pepper and mushroom. Put chicken on top; sprinkle with salt and pepper. Pour in crushed tomatoes; cover and cook for 4 hours on high or 8 hours on low. Chicken should be very tender.
3. Bring a pot of salted water to a boil and cook rotini according to package directions until al dente. Drain and transfer to a large serving bowl.
4. Transfer chicken to 4 plates. Skim fat from surface of sauce and discard. Stir parsley into sauce. Spoon some sauce over chicken. Serve remaining sauce with pasta and cheese.
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