Slow-Cooked Italian Chicken and Mushrooms
Courtesy of www.eatchicken.com 4 Servings • 15-20 Min. Prep Time • 6 Hrs. Cook Time| Ingredients |
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| 2 lb. chicken thighs, boneless and skinless |
| 1 tsp. salt |
| 1 tsp. black pepper |
| 4 Tbsp. olive oil, divided |
| 2 cloves garlic, minced |
| 8 oz. mushrooms, sliced |
| 1 red pepper, sliced |
| 1 onion, sliced thin |
| 1/2 c. Marsala wine (or chicken stock) |
| 1 can (14.5-oz.) diced tomatoes, in juices |
| 2 Tbsp. capers, drained |
| 1/2 c. currants |
| 2 Tbsp. chopped fresh basil (or 2 tsp. dried) |
| 2 Tbsp. chopped fresh parsley (or 2 tsp, dried) |
Directions:
1. In large sauté pan, warm 2 Tbsp. oil over medium heat. Season chicken with salt and pepper. Add chicken to pan and sauté until browned, about 5 min. Remove chicken to slow cooker and turn pot on low.
2. In same sauté pan, heat remaining 2 Tbsp. oil. Add garlic, mushrooms, pepper slices and onion. Saute until vegetables begin to soften, about 5 to 7 min. Add vegetables to slow cooker.
3. Add wine to same pan and deglaze about 1 min., stirring up brown bits. Pour wine into slow cooker.
4. Add to slow cooker the tomatoes and juices, capers, currents, basil and parsley. Cook for 6 or 7 hrs. on low (or 3 hrs. on high), until chicken and vegetables are very tender and sauce has thickened slightly.
* For more chicken recipes visit www.eatchicken.com
Nutrition:
Calories: 600; Total Fat: 31g; Saturated Fat: 7g; Total Carbs: 29g; Protein: 45g;