 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2/3 | pound, raw | Chicken, broilers or fryers, meat only, raw | 1 1/8 | tablespoons | all-purpose flour | 1/2 | tablespoon | vegetable oil | 1/3 | small | whole green pepper | 1/3 | large | Onions, quartered | 1/2 | can (16 fl oz) | Tomatoes canned, diced, Not drained | 1 2/3 | large | mushrooms sliced, canned, drained | 1/8 | teaspoon | dried oregano | 1/8 | teaspoon | basil, dried | 1 1/2 | dash | salt | 3/4 | clove | garlic, finely chopped |
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Steps
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Sequence
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Step
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| | 1 | 1. Coat chicken with flour. In 12-inch skillet, heat oil over medium-high heat. Cook chicken in oil 15 to 20 minutes or until brown on all sides; drain. | | 2 | 2. Cut bell pepper and onions crosswise in half; cut each half into fourths. | | 3 | In 3 1/2- to 6-quart slow cooker, place half of the chicken pieces. Mix bell pepper, onions and remaining ingredients; spoon half of mixture over chicken. Add remaining chicken; top with remaining vegetable mixture. | | 4 | 4. Cover and cook on Low heat setting 4 to 6 hours or until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and legs). | | 5 | Sprinkle with Parmesan Cheese before serving if desired
Serve with spaghetti |
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