Slow Cooker Chicken Caccitore
Slow-cooked comfort that will suit a picky eater, too. Serve this over brown rice or pasta, along with a salad, for a well-rounded family dinner. This is a generously sized recipe that will either feed a crowd or give you some yummy leftovers. You can also replace the drumsticks with chicken quarters, just use half of what the recipe calls for (12 drumsticks = 6 leg quarters)
Ingredients
- cups mushrooms, white , sliced
- 1 cup celery , sliced
- 1 cup carrots , chopped
- 2 each onion, sweet, sliced
- 1 cup pepper, green , sliced
- 4 cloves garlic , minced
- 12 each chicken drumsticks
- 1/2 cup chicken broth
- 4 Tbsp. white wine
- 2 Tbsp. quick-cooking tapioca
- 1 tsp. dried oregano
- 2 each bay leaf
- sea salt & pepper to taste
- 1 can tomatoes, diced Italian Style, 14.5 oz.
- 1/3 cup tomato paste
Instructions
- Combine mushrooms, celery, carrots, onions, sweet pepper, and garlic in a 5- or 6-quart slow cooker.
- Remove the skin from the chicken.
- Place the chicken on the vegetables.
- Combine broth, wine, tapioca, oregano, bay leaf, sea salt and pepper; pour over chicken.
- Cover and cook on low for 6 to 7 hours or on high for 3 to 3.5 hours.
- Remove chicken and cover to keep warm.
- Remove and discard bay leaf.
- Set slow cooker to high-heat setting.
- Stir in undrained tomatoes and tomato paste.
- Cover and cook for 15 minutes.
- Serve vegetable mixture over chicken and cooked pasta or rice.
