An Italian classic. Thanks to the slow cooker, Chicken Cacciatore can greet you warmly when you come home from work!

Prep: 25 min Cook: 6 hr 20 min
(Total time will vary with appliance and setting.)

3 to 3 1/2 pounds cut-up broiler-fryer chicken, skin removed
1/3 cup Gold Medal® all-purpose flour
2 tablespoons vegetable oil
1 medium green bell pepper
2 medium onions
1 can (14 1/2 ounces) diced tomatoes, undrained
1 can (4 ounces) sliced mushrooms, drained
1/2 teaspoon dried oregano leaves
1/4 teaspoon dried basil leaves
1/2 teaspoon salt
2 garlic cloves, finely chopped
Grated Parmesan cheese


1. Coat chicken with flour. Heat oil in 12-inch skillet over medium-high heat. Cook chicken in oil 15 to 20 minutes or until brown on all sides; drain.

2. Cut bell pepper and onions crosswise in half; cut each half into fourths.

3. Place half of the chicken pieces in 3 1/2- to 6-quart slow cooker. Mix bell pepper, onions and remaining ingredients except cheese; spoon half of mixture over chicken. Add remaining chicken; top with remaining vegetable mixture.

4. Cover and cook on low heat setting 4 to 6 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut. Serve with cheese.

Makes 6 servings

Nutritional Info Per 1 Serving:
Calories 215 (Calories from Fat 65); Fat 7g (Saturated 2g); Cholesterol 80mg; Sodium 450mg; Potassium 40mg; Carbohydrate 12g (Dietary Fiber 2g); Protein 28g

Diet Exchanges: 4 Very Lean Meat; 2 Vegetable; 1/2 Fat

This recipe displayed with permission from General Mills, Inc.