"slow-cooker" chicken cacciatore
(2 ratings)
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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:
(2 ratings)
Ingredients For "slow-cooker" chicken cacciatore
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3/4 call-purpose flour
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1 tspsalt
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1chicken, cut into serving pieces and skinned
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2 Tbspolive oil
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1yellow onion, finely chopped
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4cloves garlic, minced
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3 Tbspcoarsely chopped oil-packed sun-dried tomatoes
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1 cchicken broth
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2 sprigsage
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2 sprigrosemary
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1 pinchcrushed red pepper flakes
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freshly ground black pepper
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1 lbcooked egg noodles
How To Make "slow-cooker" chicken cacciatore
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1Combine 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.
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2Heat 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.
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3Add 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.
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4Add 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.
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5Divide the egg noodles among dinner plates and cover with chicken and sauce, then serve at once.
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