Slow-Cooker Chicken Cacciatore with Rosemary

The original recipe called for lots of peppers and mushrooms, neither of which I had on hand.  I made up for it by adding carrots, diced and stewed canned tomatoes, and more celery.  I also didn't have red wine, so added more broth.

Ingredients:

2 Bell Peppers, chopped
1 Onion, chopped
4 Fresh Rosemary Sprigs
3 Garlic Cloves, chopped
2 Carrots, chopped
3 Celery Stalks, chopped
1 package Mushrooms
2 cups Broth
3 cups Water
1 8oz can Tomato Sauce
2 tbsp Tomato Paste
2 8oz cans Diced Tomatoes
1 package Chicken (on the bone - I used drumsticks)
1 tsp Garlic Powder
Salt + Pepper, to taste

1. Chop peppers, onion, garlic, carrots, celery.  Add these to the slow cooker, as well as rosemary and mushrooms.

2. Add in broth (or Bouillon cube), tomato sauce, diced tomatoes, tomato paste, garlic powder and water.

3. Cut the fat off of the chicken and add in whole.

You just sort of have to get in there and pull it off.  Mmm.

4. Set slow cooker to low, and cook overnight, or until chicken falls off the bone.  Fish out the drumstick bones.

Great alone, and also over rice/barley.

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Original Recipe:

Jeanette's Healthy Living