3 lb skinless chicken breasts, thighs, and/or drumsticks
4 garlic cloves, minced
2 tsp Italian seasoning
1 can (28-oz) crushed tomatoes in puree
1 lb white button mushrooms, halved
2 large yellow onions, diced
1 medium green bell pepper, cut into chunks
1 1/2 cups chicken broth or stock
1/4 cup cornstarch
1 pkg (16-oz) fettuccine, cooked and drained
Chopped flat leaf parsley for garnish, if desired
Heat the oil over medium-high heat in a 12-inch skillet. Add the chicken and cook until browned on all sides. Stir in the garlic, Italian seasoning, tomatoes, mushrooms, onions, bell pepper and 1 cup of the chicken broth in a 6-quart slow cooker. Add the chicken, turning to coat both sides. Place the lid on the cooker and cook on low setting 7 to 8 hours until the chicken is cooked through. Remove chicken and keep warm.
Stir the cornstarch into the remaining 1/2 cup of broth until smooth. Stir the mixture into the cooker. Cover and cook on high about 10 minutes until the mixture boils and has thickened. Serve with the chicken and the fettuccine. Sprinkle with the parsley, if using.
Yield: 6 servings.
Note: File Photo