CHICKEN CACCIATORE

1 (4 pound) chicken, skin and excess fat removed, cut up into serving pieces
1 large onion, chopped
2 cloves garlic, sliced very thin
2 tablespoons olive oil
2 cups canned crushed tomatoes
8 oz. white mushrooms, sliced thin
1/3 cup dry white wine
1 small pickled cherry or jalapeno pepper, seeded, coarsely chopped (optional)
1 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon minced parsley

In a large skillet over medium-high heat, brown the chicken, onion, and garlic in the olive oil.

Combine the sauteed chicken and pan drippings with all the remaining ingredients, except the parsley, in the Russell Hobbs® Slow Cooker Stoneware Liner.

Cover and set Control Dial to AUTO. Chicken will be done in 7 to 8 hours. Or cook on LOW 8 to 9 hours.

Season with salt and black pepper to taste. Stir in the parsley before serving.

Makes 4 servings
Crock Pot Size: 6 quart
Source: Russell Hobbs THSC600 Slow Cooker Manual