Weeknight Crock Pot Chicken Cacciatore

This is one of my husbands more favorite things to cook. The green olives are a nice touch. But you could use ripe olives if you prefer. I like this with pasta and garlic bread, but if you're reducing carbs, you can serve without.

• Ready In: 8 hrs 50 mins
• Serves: 4

Ingredients

• 4  bone-in skinless chicken thighs
• 4  bone-in  skinless chicken legs
• 1⁄4 cup olive oil
• 3⁄4 cup dry red wine
• 1 (15 ounce) can Italian-style tomato sauce
• 1 (6 ounce) can tomato paste
• 1  teaspoon dried oregano
• 1  teaspoon dried basil
• 1  bay leaf
• 3  cloves garlic, minced
• 2  cups fresh mushrooms, stems removed
• 1  cup  chopped onion
• 1⁄2 cup  pimento stuffed olive, sliced
• 1⁄2 cup  sliced celery
• 1⁄2 cup  chopped green pepper
• 1⁄4 cup water
• 2  tablespoons all-purpose flour
• 1⁄2 cup  freshly grated parmesan cheese (optional)

Directions

1. Brown chicken in olive oil in skillet on both sides.
2. Remove chicken from skillet and place in the bottom of crock pot.
3. Deglaze bottom of skillet with red wine, stirring to get up all the browned bits.
4. Add the tomato sauce and tomato paste and stir until mixed well.
5. Stir oregano, basil, bay leaf, and garlic into sauce.
6. Place mushrooms, onions, olives, celery, and green pepper over the chicken in the crock pot.
7. Pour the sauce over all.
8. Cover and cook on low for 6-8 hours or until chicken is done.
9. Check consistency of sauce in crockpot.
10. If it needs thickening, whisk together flour and water in a small dish.
11. Remove chicken and bay leaf from crock pot, discarding bay leaf and keeping chicken warm.
12. Stir flour slurry into sauce and cook, covered, on high, for 5-10 minutes, or until thickened.
13. Serve chicken with vegetable sauce spooned over, garnished with parmesan cheese (if desired).