1. Heat oil in a large skillet until shimmering. Add chicken parts and brown on both sides. Transfer to a slow cooker. 2. Add chopped onions to skillet. Sprinkle with salt. Saute until soft. Move onions to edges of pan and add tomato paste to center. Stir paste until it begins to brown. Add garlic and saute until fragrant. Scrape contents of skillet into slow cooker. Add wine to skillet and scrape up any browned fond from the bottom, then pour into slow cooker. 3. Add black pepper, tomatoes, Italian seasoning, mushrooms, sliced onions, bell peppers, and 1/2 cup chicken stock to slow cooker. Cook on low 7-8 hours until chicken is cooked through. Remove chicken to a plate and keep warm. 4. Stir cornstarch into remaining stock and add to sauce. Increase slow cooker to high and stir until sauce thickens, about 10 minutes. Return chicken to pot and serve over cooked pasta (fettucine or pappardelle are recommended). ---------------------------------------------------------------------------
Nutrition
Ingredients
