Ingredients
1
cut-up whole chicken (3 to 3 1/2 lb), skin removed
1/3
cup Gold Medal™ all-purpose flour
2
tablespoons vegetable oil
1
medium green bell pepper
2
medium onions
1
can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
1
jar (4.5 oz) sliced mushrooms, drained
1/2
teaspoon dried oregano leaves
1/4
teaspoon dried basil leaves
1/2
teaspoon salt
2
cloves garlic, finely chopped
Grated Parmesan cheese
Preparation
Coat chicken with flour. In 12-inch skillet, heat oil over medium-high heat. Add chicken; cook 15 to 20 minutes or until brown on all sides; drain.
Cut bell pepper and onions crosswise in half; cut each half into fourths.
In 3 1/2- to 6-quart slow cooker, place half of the chicken pieces. Mix bell pepper, onions and remaining ingredients except cheese; spoon half of mixture over chicken. Add remaining chicken; top with remaining vegetable mixture.
Cover; cook on Low heat setting 4 to 6 hours or until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and legs). Serve with cheese. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.
