Here’s an all-time-favorite Italian dish made easy in the slow cooker! The herbs and garlic give it such a wonderful aroma as it cooks.
—DENISE HOLLEBEKE PENHOLD, AB
PREP: 20 MIN. • COOK: 4 HOURS • MAKES: 6 SERVINGS
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
1. Place flour in a large resealable plastic bag. Add the chicken, a few pieces at a time, and shake to coat. In a large skillet, brown chicken in oil on all sides.
2. Transfer to a 5-qt. slow cooker. Top with the onions, green pepper and mushrooms. In a small bowl, combine the tomatoes, garlic, salt, oregano and basil; pour over the vegetables. Cover and cook on low for 4-5 hours or until chicken juices run clear and vegetables are tender. Serve with cheese.
PER SERVING 1 serving (calculated without skin) equals 296 cal., 12 g fat (3 g sat. fat), 78 mg chol., 582 mg sodium, 16 g carb., 3 g fiber, 29 g pro. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fat, 1/2 starch.