Ingredients
-
3 lbs boneless skinless chicken thighs
-
1/4 cup all-purpose flour
-
1/2 teaspoon salt
-
1/4 teaspoon pepper
-
1 cup pasta or 1 cup tomato sauce
-
1 bay leaf
-
1 (14 1/2 ounce) can diced tomatoes, undrained
-
3 cups sliced mushrooms
-
1 medium onion, chopped
-
2 stalks celery
-
1 teaspoon dried Italian herb seasoning
-
2 minced garlic cloves
-
1/4 cup chopped fresh parsley
-
2 tablespoons dry white wine
-
2 tablespoons grated parmesan cheese
Instructions
- In a large heavy duty plastic bag, combine the flour, salt, Italian seasoning and pepper. Add chicken, a few pieces at a time, and shake to coat. Place chicken pieces in slow cooker stoneware.
- Add onion, mushrooms, celery, garlic, tomatoes, pasta sauce, wine, bay leaf and parsley to slow cooker.
- Cover and cook on low for 5 to 7 hours or High for 2 1/2 to 4 hours or until chicken is tender and no longer pink. Discard bay leaf. Serve sprinkled with Parmesan cheese. Yield: 6-8 servings.