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all-purpose flour chicken canola oil onion green pepper mushrooms tomatoes garlic salt oregano dried basil Parmesan cheese
Viewed: 71 - Published at: 2 years agoIngredients
- 1/3 cup All-Purpose Flour
- 3 pounds Chicken Breast, Cubed
- 2 tablespoons Canola Oil
- 2 Medium Onion, Cut into Wedges
- 1 Medium Green Pepper, Cut into Strips
- 6 ounces Mushrooms, Sliced, Drained
- 14 ounces Tomatoes, Diced, Undrained
- 2 Garlic Clove, Minced
- 1 pinch Salt
- 1/2 teaspoon Dried Oregano
- 1/4 teaspoon Dried Basil
- 1/2 cup Shredded Parmesan Cheese
Method
- Place flour in large plastic bag. Add chicken, a few pieces at a time, and shake to coat.
- In large skillet, brown chicken in oil on all sides. Transfer to 5-qt. slow cooker.
- Top with onions, green pepper, and mushrooms.
- In small bowl, combine tomatoes, garlic, salt, oregano, and basil; pour over vegetables.
- Cover and cook on low for 4 to 5 hours or until chicken juices run clear and vegetables are tender.
- Garnish with Parmesan cheese and serve.
