"slow-cooker" chicken cacciatore

How To Make "slow-cooker" chicken cacciatore

• 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.
• Step 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.
• Step 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.
• Step 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.
• Step 5
  Divide the egg noodles among dinner plates and cover with chicken and sauce, then serve at once.
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