1/4 cup fresh herbs, such as basil or parsley for garnish
Instructions
Heat a large skillet over medium high. Lightly spray with oil and brown chicken on both sides a few minutes. Season with salt and pepper. Add to the slow cooker.
To the skillet, spray with a little more oil and add onions and peppers. Sauté until juices release and the vegetables become golden, a few minutes. Add to the slow cooker.
Pour tomatoes over the chicken and vegetables. Add oregano, bay leaf, salt and pepper. Give it a quick stir and cover. Set crock pot to low 8 hours or high 4 hours.
Shred the chicken and serve over pasta, topped with herbs.
Originally Submitted
4/29/2013
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