1\/3 cup all-purpose flour
\n1 broiler\/fryer chicken (3 to 4 pounds), cut up
\n2 tablespoons canola oil
\n2 medium onions, cut into wedges
\n1 medium green pepper, cut into strips
\n1 jar (6 ounces) sliced mushrooms, drained
\n1 can (14-1\/2 ounces) diced tomatoes, undrained
\n2 garlic cloves, minced
\n1\/2 teaspoon salt
\n1\/2 teaspoon dried oregano
\n1\/4 teaspoon dried basil
\n1\/2 cup shredded Parmesan cheese<\/p>\n
Place flour in a large resealable plastic bag. Add chicken, a few pieces at a time, and shake to coat. In a large skillet, brown chicken in oil on all sides. Transfer to a 5-qt. slow cooker. Top with onions, green pepper and mushrooms. In a small bowl, combine the tomatoes, garlic, salt, oregano and basil; pour over vegetables. Cover and cook on low for 4-5 hours or until chicken juices run clear and vegetables are tender. Serve with cheese.<\/p>\n
Serves 6.<\/p>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
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 … Continue reading Chicken Cacciatore<\/span>