Slow-cooker Chicken Cacciatore Recipe

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"Slow-Cooker" Chicken Cacciatore

Melinda Stern

By
@Melinda_Mom_of_4

If you love your slow-cooker, then go check out this book. it's called: The Gourmet Slow Cooker by Lynn Alley. it's full of amazing recipies from all over the world, including this one:


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Ingredients

3/4 c
all-purpose flour
1 tsp
salt
1
chicken, cut into serving pieces and skinned
2 Tbsp
olive oil
1
yellow onion, finely chopped
4
cloves garlic, minced
3 Tbsp
coarsely chopped oil-packed sun-dried tomatoes
1 c
chicken broth
2 sprig(s)
sage
2 sprig(s)
rosemary
1 pinch
crushed red pepper flakes
freshly ground black pepper
1 lb
cooked egg noodles

Directions Step-By-Step

1
Combine the flour and salt in a resealable plastic bag. Add the chicken to the bag, several pieces at a time, and shake to coat completely.
2
Heat a large sauté pan over medium-high heat and add the oil. Add the chicken and cook, turning once, for 10 minutes, or until browned on both sides. Using tongs, transfer to the slow cooker.
3
Add the onion to the sauté pan and sauté, stirring frequently, for 10 minutes or until lightly browned. Add the garlic and sauté for 2 minutes, or until light golden. Add the sun-dried tomatoes and broth and stir to scrape up the browned bits from the bottom of the pan. Pour over the chicken in the slow cooker.
4
Add the sage, rosemary, and pepper flakes to the slow cooker. Cover and cook on low for 3 to 8 hours, until the chicken is tender. At 3 to 4 hours, the chicken will still be firm and hold it’s shape. At 6 to 8 hours, the meat will be falling off the bone. Stir in salt and pepper to taste just before serving. Remove and discard the sage and rosemary.
5
Divide the egg noodles among dinner plates and cover with chicken and sauce, then serve at once.

About this Recipe

Course/Dish: Chicken, Pasta
Regional Style: Italian