CHICKEN CACCIATORE - SLOW COOKING

Ingredients

1/2 cup all-purpose flour

1 teaspoon kosher salt

1/2 teaspoon1/2 teaspoon freshly ground black pepper

1 package of chicken thighs, legs, and breasts (10 pieces)

4 tablespoons pure olive oil

1 pound button mushrooms, quartered

2 green pepper, sliced

1 large yellow onion,

sliced1 clove garlic,

minced1 carrot, peeled and chopped

3 (15-ounce) cans tomato sauce

2 tablespoons chopped fresh basil leaves

2 tablespoons chopped fresh parsley leaves

2 cups chicken broth

2 cups red wine

Directions

Combine flour, 1 teaspoon of salt and 1/2 teaspoon of pepper in a flat dish or pie plate. Dredge chicken thighs lightly in flour mixture, patting off excess.
In a large skillet over medium-high heat add olive oil, when oil is hot add chicken, browning on both sides, about 5 minutes.
In the bottom of a 5-quart slow cooker add mushrooms, green peppers, onion, garlic, carrot, tomatoes, remaining salt and pepper, basil and parsley. Add chicken, chicken broth and wine. Cover and cook on HIGH setting for 4 to 6 hours.

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