Chicken Cacciatore

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

Preparation

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.