Very bland, even with additional italian spices.
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.
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- Calories: 1159
- Fat: 63g
- Saturated fat: 17g
- Protein: 83g
- Carbohydrate: 61g
- Fiber: 7g
- Cholesterol: 324mg
- Sodium: 1231mg
- 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
- Heat oil in a small skillet over medium heat. Add garlic and cook, stirring, until golden, about 2 minutes; transfer to slow cooker.
- 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.
- 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.
- 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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