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Slow-Cooked Italian Chicken and Mushrooms
 Courtesy of www.eatchicken.com
 
Servings: 4
Prep Time: 15-20 Min. Cook Time: 6 Hrs. What you need:
* 2 lb. chicken thighs, boneless and skinless
* 1 tsp. salt * 1 tsp. black pepper * 4 Tbsp. olive oil, divided * 2 cloves garlic, minced * 8 oz. mushrooms, sliced * 1 red pepper, sliced * 1 onion, sliced thin * 1/2 c. Marsala wine (or chicken stock) * 1 can (14.5-oz.) diced tomatoes, in juices * 2 Tbsp. capers, drained * 1/2 c. currants * 2 Tbsp. chopped fresh basil (or 2 tsp. dried) * 2 Tbsp. chopped fresh parsley (or 2 tsp, dried) What to do:
1. In large sauté pan, warm 2 Tbsp. oil over medium heat. Season chicken with salt and pepper. Add chicken to pan and sauté until browned, about 5 min. Remove chicken to slow cooker and turn pot on low.
2. In same sauté pan, heat remaining 2 Tbsp. oil. Add garlic, mushrooms, pepper slices and onion. Saute until vegetables begin to soften, about 5 to 7 min. Add vegetables to slow cooker. 3. Add wine to same pan and deglaze about 1 min., stirring up brown bits. Pour wine into slow cooker. 4. Add to slow cooker the tomatoes and juices, capers, currents, basil and parsley. Cook for 6 or 7 hrs. on low (or 3 hrs. on high), until chicken and vegetables are very tender and sauce has thickened slightly. * For more chicken recipes visit www.eatchicken.com Nutritional information:
Calories: 600; Total Fat: 31g; Saturated Fat: 7g; Total Carbs: 29g; Protein: 45g;
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