Slow cooker chicken cacciatore
If you take the time during your first morning coffee for a little braising and chopping, the aroma that will greet you at the end of the day will be well worth the effort, not to mention the immediate tasting you’ll be able to enjoy!
4 bone-in chicken breasts, skin removed
Coarse salt and freshly ground pepper, to season
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
4 cloves garlic, minced
1/2 cup dry white wine
2 cups good quality tomato sauce
2 teaspoons dried oregano
1/4 cup crumbled feta cheese
Cooked shitake mushrooms, to garnish
Rinse chicken pieces; pat dry. Season with salt and pepper. Heat 1 tablespoon oil over medium-high heat in large skillet. Add chicken and brown on all sides. Transfer to slow cooker stoneware. In same skillet, heat remaining oil and cook onion over medium heat for 2 minutes. Add garlic; cook 2 minutes. Add white wine, tomato sauce, oregano; cook 5 minutes. Pour mixture over chicken. Cover and cook on low 8 to 10 hours or high 4 to 5 hours, or until chicken is tender. Sprinkle with feta cheese and garnish with mushrooms.