Serves: 6
1. Coat chicken with flour. Heat oil in 12-inch skillet over medium-high heat. Cook chicken in oil 15 to 20 minutes or until brown on all sides drain.
2. Cut bell pepper and onions crosswise in half cut each half into fourths.
3. Stir bell pepper, onions and remaining ingredients except cheese into chicken in skillet. Heat to boiling reduce heat. Cover and simmer 30 to 40 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Serve with cheese.
NUTRITION FACTS: 1 Serving: Calories 365 (Calories from Fat 180) Fat 20g (Saturated 5g) Cholesterol 85mg Sodium 620mg Carbohydrate 19g (Dietary Fiber 3g) Protein 30g % DAILY VALUE: Vitamin A 14% Vitamin C 30% Calcium 6% Iron 14% DIET EXCHANGES: 4 Medium-Fat Meat 4 Vegetable
Slow Cooker Directions: Remove skin from chicken. Decrease flour to 1/3 cup. Omit oil and tomato sauce. Use 1 can (4 ounces) sliced mushrooms, drained. Brown chicken as directed. Cut bell pepper and onions crosswise in half cut each half into fourths. Place half of the chicken in 3 1/2- to 6-quart slow cooker. Mix bell pepper, onions and remaining ingredients except cheese spoon half of mixture over chicken. Add remaining chicken top with remaining vegetable mixture. Cover and cook on low heat setting 4 to 6 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut. Serve with cheese.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Chicken Cacciatore recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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