crock pot chicken cacciatore

by ltcucDC

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Ingredients [?]

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  • add   1 12 oz. pkg. wide egg noodles, prepared according to package instructions
  • add   1 c. chicken stock or water
  • add   1 tsp. dried parsley
  • add   1 tsp. dried rosemary
  • add   8 oz. white button mushrooms, sliced
  • add   2 garlic cloves, minced
  • add   1 yellow onion, sliced
  • add   2 carrots, sliced
  • add   1 Tbsp. tomato paste
  • add   1 can (29 oz.) tomato sauce
  • add   3 cans (14.5 oz.) diced tomatoes
  • add   1/2 c. olive oil
  • add   1/4. tsp. salt
  • add   1/2 tsp. ground black pepper
  • add   1 c. flour
  • add   3 lbs. chicken thighs and drumsticks, skin removed


  1. In a large skiller, heat olive oil over medium heat. Place flour in a shallow dish and add salt and pepper, mix well. Rinse chicken and pat dry. Coat each piece of chicken in the flour mixture and, working in batches, place chicken in the hot oil. Cook until brown, about 5 minutes each side. Set chicken aside.In the crock pot, combine all ingredients, except cooked chicken, and mix until well blended. Add chicken and cook on low heat for 4-8 hours.To serve, place noodles in a large bowl or other serving dish and top with chicken and broth.Serves 8-10