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“In 'The Italian Slow Cooker' by Michele Scicolone”
4hrs 30mins

Ingredients Nutrition


  1. In a large skillet, heat the oil over med-high heat; brown the chicken pieces on all sides.
  2. Transfer the chicken to the slow cooker.
  3. Decrease skillet heat to medium and add the onion, carrots, celery, and garlic; cook, stirring frequently, until the vegetables are lightly golden, about 10 minutes.
  4. Add the wine and bring it to a simmer.
  5. Scrape the mixture into the slow cooker.
  6. Stir in the tomato puree, tomato paste, herbs, and salt and pepper to taste.
  7. Cover and cook on HIGH for 2 hours or on LOW for 4 hours, or until the chicken pulls away from the bone.
  8. Remove the chicken and let cool slightly.
  9. Discard the skin and bones and cut the chicken into bite-size pieces.
  10. Return the chicken to the sauce.
  11. Just before serving, reheat the sauce if necessary.
  12. Serve over hot cooked pasta.

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