Chicken Cacciatore

Ingredients

• 8 oz baby bella mushrooms quartered
• 4 servings pepper black freshly ground
• 28 oz canned tomatoes crushed canned
• 4 lb broiler chicken quartered
• 0.3 cup parsley fresh finely chopped
• 3  garlic cloves smashed
• 1  bell pepper green sliced into 1/2-inch wide strips
• 1 teaspoon kosher salt 
• 1 tablespoon olive oil 
• 14 oz onion spanish
• 4 servings parmesan cheese freshly grated for serving
• 0.5 pound rotini uncooked
• 1  bell pepper yellow sliced into 1/2-inch wide strips

Equipment

• bowl
• frying pan
• pot
• slow cooker

Directions

1. Heat oil in a small skillet over medium heat.
2. Add garlic and cook, stirring, until golden, about 2 minutes; transfer to slow cooker.
3. Add onion, bell pepper and mushroom. Put chicken on top; sprinkle with salt and pepper.
4. Pour in crushed tomatoes; cover and cook for 4 hours on high or 8 hours on low. Chicken should be very tender.
5. Bring a pot of salted water to a boil and cook rotini according to package directions until al dente.
6. Drain and transfer to a large serving bowl.
7. Transfer chicken to 4 plates. Skim fat from surface of sauce and discard. Stir parsley into sauce. Spoon some sauce over chicken.
8. Serve remaining sauce with pasta and cheese.