Chicken Cacciatore
Makes 6 servings

Ingredients:

• 1 - cut-up whole chicken (3 to 3 1/2 pounds), skin removed

• 1/3 - cup all-purpose flour

• 2 - Tablespoons vegetable oil

• 1 - medium green bell pepper

• 2 - medium onions

• 1 - can (14.5 ounces) diced tomatoes, undrained

• 1 - jar (4.5 ounces) sliced mushrooms, drained

• 1/2 - teaspoon dried oregano leaves

• 1/4 - teaspoon dried basil leaves

• 1/2 - teaspoon salt

• 2 - cloves garlic, finely chopped

• Grated Parmesan cheese

Directions

1. Coat chicken with flour. 

2. In 12-inch skillet, heat oil over medium-high heat.

3. Cook chicken in oil 15 to 20 minutes or until brown on all sides; drain.

4. Cut bell pepper and onions crosswise in half; cut each half into fourths.

5. In 3 1/2- to 6-quart slow cooker, place half of the chicken pieces. 

6. Mix bell pepper, onions and remaining ingredients except cheese; spoon half of mixture over chicken. 

7. Add remaining chicken; top with remaining vegetable mixture.

8. Cover and cook on LOW heat setting 4 to 6 hours or until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and legs). 

9. Serve with cheese.