Stewed chicken and vegetables in a rich tomato sauce, served over hot cooked pasta noodles.
Course: Entrée
Cuisine: Italian
Servings: 5
Ingredients
2lbs.skinless chicken pieces(see Cook's Note)
1tsp.salt
1tsp.ground black pepper
1T.olive oil
1onionchopped
1green bell peppersliced
1(8 oz.) pkg. mushroomsthickly sliced
1tsp.garlic powder
2(14.5 oz.) cansdiced tomatoes with onion and bell pepper
Hot cooked pasta, potatoes or rice
Instructions
Sprinkle chicken pieces with salt and pepper. In a large skillet, heat oil over medium-high heat. Cook chicken in hot oil until browned.
In a 4 to 5-quart slow cooker, combine onion, bell pepper, and mushrooms. Place chicken pieces on top of the onion mixture. Sprinkle chicken with garlic powder. Pour tomatoes over the chicken. Cover and cook on LOW for 7 hours.
Remove chicken from the slow cooker. Skim fat from the surface of the liquid in the slow cooker, if desired. Serve chicken and vegetable mixture over hot cooked pasta, potatoes, or rice.
Cook's Note: We used 2 skinless chicken breasts and 3 skinless chicken thighs.