“Slow cooking makes this dish out-of-this-world fantastic! (Tip: To save time, I usually chop the veggies, and brown my chicken a day ahead, and refrigerate until the next day, also canned tomatoes may be used for this recipe)”
6hrs 45mins

Ingredients Nutrition


  1. Wash and dry chicken pieces with a paper towel
  2. Heat olive oil in a skillet
  3. Roll/coat each piece of chicken in flour
  4. Brown in hot oil until golden brown
  5. Transfer the chicken into the crock pot
  6. In the same skillet, saute the onion, mushrooms, carrots, green pepper and the garlic for 8-10 minutes
  7. Stir in the tomatoes, tomato paste, wine, oregano, basil, salt and pepper; cook, stirring for 10 minutes
  8. Add the tomato mixture to the crock pot, stir slightly to mix with the chicken
  9. Cover, and cook on HIGH for 1 hour, turn down the heat to LOW, and cook for 6-7 hours
  10. Taste, and adjust all seasoning to suit taste
  11. Serve, sprinkled with Parmesan or Romano cheese and cooked pasta.

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