~ 1 whole cut up chicken or 3 1/2 lbs. chicken pieces (I used thighs and breasts)
~ 1tsp. salt
~ 1/2 tsp. pepper
~ 1 lg. onion, chopped
~ 1/2 cup all-purpose flour
~ 1 Tbsp. minced garlic
~ 1 1/2 tsp. dried italian seasoning
~ 1 can (14 oz.) chicken broth
~ 1/2 c. tomato paste
~ 2 plum tomatoes, quartered
~ 2 peppers, green, yellow, red or orange
~ 1 large celery rib, sliced
~ 1/12 cup green olives
~ 1/2 cup mushrooms optional
THE NIGHT BEFORE
~ Sprinkle chicken with 1/2 tsp. salt and pepper.
~ Heat oil in skillet over medium/high heat.
~ Cook chicken 5 minutes per side, until well browned. Remove to plate.
~ Pour off excess oil. Reduce heat to low and add onions.
~ Sautee until soft.
~ Stir in flour, garlic and italian seasoning. Cook 1 minute.
~ Stir in chicken broth, tomato paste and remaining salt. Bring to a simmer, scraping all bits
from the bottom of the pan. Add any drippings from the plate that chicken was resting on.
~ Pour enough of mixture to coat bottom of crock-pot.
~ Place dark meat chicken in the bottom in a single layer.
Alternate layers of mixture and chicken, covering the chicken well, finishing with the white
meat pieces towards the top and finishing with a layer of pan mixture.
~ Top with tomatoes, bell peppers, celery and olives.
COVER WITH CROCK-POT LID AND PLACE IN REFRIGERATOR OVERNIGHT
COOK ON HIGH FOR 3 TO 3 1/2 HOURS, OR LOW FOR 5 TO 6 HOURS
Stir and serve over cooked egg noodles, polenta, rice or a starch or your choice. SoOoOo yummy!!!
nutrition info WITHOUT STARCH ~
per serving ~ 588 cal., 50g protein, 24 g carbs, 5g fiber, 32g fat (8 g sat. fat), 49% cal. from fat, 143 mg chol., 1,735mg sodium