Slow Cooker Chicken Cacciatore

1 cut-up whole chicken (3 to 3 1/2 lb), skin removed
1/3 cup Gold Medal® all-purpose flour
2 tablespoons vegetable oil
1 medium green bell pepper
2 medium onions
2 cups Progresso® diced tomatoes (from 28-oz can), undrained
1 jar (4.5 oz) Green Giant® sliced mushrooms, drained
1/2 teaspoon dried oregano leaves
1/4 teaspoon dried basil leaves
1/2 teaspoon salt
2 cloves garlic, finely chopped
Grated Parmesan cheese


1. Coat chicken with flour. In 12-inch skillet, heat oil over medium-high heat. Cook chicken in oil 15 to 20 minutes or until brown on all sides; drain.
2. Cut bell pepper and onions crosswise in half; cut each half into fourths.
3. In 3 1/2- to 6-quart slow cooker, place half of the chicken pieces. Mix bell pepper, onions and remaining ingredients except cheese; spoon half of mixture over chicken. Add remaining chicken; top with remaining vegetable mixture.
4. Cover and cook on Low heat setting 4 to 6 hours or until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and legs). Serve with cheese.

Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.