Sponsored Post: Savory Slow-Cooked Chicken Cacciatore

1 tablespoon olive oil
3 pounds chicken parts, skin removed
4 cloves garlic, minced
2 teaspoons Italian seasoning, crushed
1 can (28 ounces) crushed tomatoes in puree
1 pound mushrooms, cut in half (about 5 cups)
2 medium onions, chopped (about 2 cups)
1 medium green pepper, cut into 2-inch-long strips (about 1 1/2 cups)
1 1/2 cups Swanson® Chicken Stock
1/4 cup cornstarch
1 package (16 ounces) pappardelle or fettuccine, cooked and drained
Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned on all sides.
Stir the garlic, Italian seasoning, tomatoes, mushrooms, onions, pepper and 1 cup stock in a 6-quart slow cooker. Add the chicken and turn to coat.
Cover and cook on LOW for 7 to 8 hours or until the chicken is cooked through. Remove the chicken from the cooker and keep warm.
Stir the cornstarch and remaining stock in a small bowl until the mixture is smooth. Stir the cornstarch mixture in the cooker. Cover and cook on HIGH for 10 minutes or until the mixture boils and thickens. Serve with the chicken and pappardelle.
RECIPE TIPS
Time-Saving: This recipe may also be cooked on HIGH for 4 to 5 hours.
Time-Saving: To save on prep time, you can skip browning the chicken and just add it to the cooker as directed in the second step.
Serving Suggestion: This recipe is delicious sprinkled with shredded Parmesan cheese before serving.

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