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Total Time
6hrs 45mins
Prep 45 mins
Cook 6 hrs

Slow cooking makes this dish out-of-this-world fantastic! (Tip: To save time, I usually chop the veggies, and brown my chicken a day ahead, and refrigerate until the next day, also canned tomatoes may be used for this recipe)

Ingredients Nutrition

Directions

  1. Wash and dry chicken pieces with a paper towel
  2. Heat olive oil in a skillet
  3. Roll/coat each piece of chicken in flour
  4. Brown in hot oil until golden brown
  5. Transfer the chicken into the crock pot
  6. In the same skillet, saute the onion, mushrooms, carrots, green pepper and the garlic for 8-10 minutes
  7. Stir in the tomatoes, tomato paste, wine, oregano, basil, salt and pepper; cook, stirring for 10 minutes
  8. Add the tomato mixture to the crock pot, stir slightly to mix with the chicken
  9. Cover, and cook on HIGH for 1 hour, turn down the heat to LOW, and cook for 6-7 hours
  10. Taste, and adjust all seasoning to suit taste
  11. Serve, sprinkled with Parmesan or Romano cheese and cooked pasta.
Most Helpful

4 5

I used 6 skinless boned in thighs and a whole skinless boneless chicken breast cut into chunks. I added sea salt, fresh ground pepper and oregano to the flour. I used one can of 14oz diced tomatoes and added two chopped fresh tomatoes and a chopped zuchini. I added a teaspoon of thyme. Then followed the rest of the directions. Yummy. I would do this again. Maybe reduce the amount of olive oil next time as I could see the oil on top of sauce in the crock pot.

5 5

This recipe was luscious. My daughter is pregnant so I substituted 3/4 cup grape juice for the wine. I used 5 frozen (thawed before use) chicken breasts, one 24 oz can diced tomatoes, and one 24 oz can whole roma tomatoes which I cut up into large chunks - both cans put in with all liquids. Otherwise the recipe was as written. Fantastic as are all of Kittencal's recipes!

1 5