- 1/3 cup all-purpose flour
- 1 broiler/fryer chicken (3 to 4 pounds), cut up
- 2 tablespoons canola oil
- 2 medium onions, cut into wedges
- 1 medium green pepper, cut into strips
- 1 jar (6 ounces) sliced mushrooms, drained
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/2 cup shredded Parmesan cheese
Tuesday, July 13, 2010
This is another one of my I-love-my-crock-pot classics...try it! It is an Italian dish; & like most crock-pot cooking, it is not difficult to make.
(yield: 6 servings)
*Place flour in a large resealable plastic bag. Add chicken, a few pieces at a time, & shake to coat. In a large skillet, brown the chicken in oil on all sides. Transfer to a 5-quart slow cooker.
(You can read my take on crock-pot sizes here.)
*Top with onions, green pepper, & mushrooms. Combine tomatoes, garlic, salt, oregano, & basil; pour over the vegetables.
(I found the term "wedges" misleading for this recipe. I cut my onions into wedges about the size of lemon wedges, & I wished I had cut them smaller. I prefer just cutting them into chunks a bit bigger than the average "diced" onion. The basil, garlic, & oregano smell amazing while the dish is cooking. & the flavor they add is even more delightful!)
*Cover & cook on low for 4-5 hours or until chicken&vegetables are tender. Sprinkle with Parmesan cheese.
(Make sure you get a bag of "real" Parmesan cheese, or shred your own from a block. If you use the "green can" grated kind, you'll be missing out!)