Prep Time: 20 Min.
Cook Time: 7 Hr. 20 Min.
What you need:
* 1 Tbsp. olive oil * 3 lb. chicken parts, skin removed * 4 cloves garlic, minced * 2 tsp. Italian seasoning, crushed * 1 can (28 oz.) crushed tomatoes in puree * 1 lb. mushrooms, cut in half (about 5 c.) * 2 large onions, chopped (about 2 c.) * 1 medium green pepper, cut into 2-in. long strips (about 1-1/2 c.) * 1-1/2 c. Swanson® Chicken Broth or Swanson® Chicken Stock * 1/4 c. cornstarch * 1 pkg. (1 lb.) pappardelle or fettuccine, cooked and drained
What to do:
1. Heat the oil in a 12-in. skillet over medium-high heat. Add the chicken and cook for 10 min. or until well browned on all sides. 2. Stir the garlic, Italian seasoning, tomatoes, mushrooms, onions, pepper and 1 c. broth in a 6-quart slow cooker. Add the chicken and turn to coat. 3. Cover and cook on Low for 7 to 8 hrs. or until the chicken is cooked through. Remove the chicken from the cooker, cover and keep warm. 4. Stir the cornstarch and remaining broth in a small bowl until the mixture is smooth. Stir the cornstarch mixture in the cooker. Cover and cook on HIGH for 10 min. or until the mixture boils and thickens. Serve with the chicken and pappardelle.
Recipe Tips: * Time-Saving: This recipe may also be cooked on High for 4 to 5 hrs. * Alternate Preparation: To save on prep time, you can skip browning the chicken and just add it to the cooker as directed in the second step.