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Slow Cooker Chicken Cacciatore

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Flour, 1/3 cup

Salt and freshly ground pepper

Whole Chicken, 3 1/2-4 lb, cut into 8 serving pieces

Arbequina Extra-Virgin Olive Oil, 1/4 cup

Red bell peppers, 2 sliced

Yellow Onions, 1, halved and sliced

Garlic, 4 cloves, minced

Dry Red Wine, 3/4 cup

Chicken Broth, 3/4 cup

Crushed Plum Tomatoes, 1 can (28 oz)

Dried Oregano, 1 Tablespoon

Button mushrooms, 6 oz, sliced

Brown the chicken.  On a large plate, stir together the flour, 1 Tablespoon salt, and 1 1/2 teaspoon pepper.  Coat the chicken pieces evenly with flour mixture shaking off excess.  In a large fry pan over medium-high heat, warm the oil.  Add the chicken pieces, in batches if necessary, skin side down, and cook until golden brown on the bottom, about 7 minutes.  Turn the chicken and cook on the second side until lightly browned, 3-4 minutes longer.  Transfer the chicken pieces to the slow cooker.

Cook the chicken and vegetables.  Return the frying pan to medium-high heat.  Add the bell peppers, onion, and garlic and saute until they start to soften, about 3 minutes.  Pour in the wine and broth, and deglaze the pan, stirring to scrape up the browned bits on the pan bottom.  Stir in the tomatoes and oregano and bring to a simmer,  Pour the mixture over the chicken.  Sprinkle the mushrooms over the mixture.  Cover and cook on the high heat setting for 4 hours, or the low setting for 8 hours.

Season with salt and pepper and serve over egg noodles or strand pasta, such as fettuccine or pappardelle, to soak up all the juices.

(recipe adapted from Williams Sonoma Slow Cooker, Meals made Fast)