Crock Pot Chicken Cacciatore |
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Prep Time: 0 Minutes Cook Time: 240 Minutes |
Ready In: 240 Minutes Servings: 6 |
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This is a great one dish supper. Top with grated cheese and serve over white rice or pasta. Ingredients:
1/2 cup all-purpose flour |
1 teaspoon salt |
1/4 teaspoon red pepper |
2 pounds boneless, skinless chicken breast halves |
3 tablespoons olive oil |
1 can (14-1/2 oz.) chicken broth |
1 can (14-1/2 oz.) diced italian tomatoes, undrained |
1 can (14 oz.) artichokes hearts, drained and cut into quarters |
1 cup sliced fresh mushrooms |
1/3 cup chopped onion |
1 package (3 oz.) thinly sliced prosciutto |
2 tablespoons chopped pimiento-stuffed green olives |
2 teaspoons minced fresh garlic |
1/4 teaspoon dried oregano, crushed |
1/4 teaspoon dried thyme, crushed |
hot cooked linguine |
Directions:
1. In a large resealable plastic bag combine the flour, salt, and red pepper. Add chicken, a few pieces at a time, and shake to coat. In a large skillet brown chicken in hot oil in batches. Transfer to a 5-quart slow cooker. Stir in the broth, undrained tomatoes, artichoke hearts, mushrooms, onion, prosciutto, olives, garlic, oregano, and thyme. Cover and cook on low heat for 4 to 4 1/2 hours or until chicken is no longer pink. Serve over rice or pasta.
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