Heat one tablespoon oil in a large frying pan until hot. Place chicken into the pan, skin side down, and sprinkle with one teaspoon salt and some pepper. Sear for four to five minutes, until skin begins to brown; turn over and
brown on the other side for an additional three to four minutes.Lightly spray your slow cooker and turn the heat to low. Transfer the chicken to the crock.
Add one tablespoon oil to the frying pan and sauté the onion until beginning to soften; add garlic and vinegar and cook for another few minutes, stirring to combine.
Transfer onion to the slow cooker. Add the pepper, mushrooms, diced tomatoes,
tomato sauce, and Italian seasoning to the slow cooker.If using rice, add the rice and two and a half cups water; if using potatoes, add potatoes and two cups water. Lightly stir to distribute the ingredients evenly. Make sure the rice, if using, is covered with water. Cover the slow cooker and cook on low for five to six hours. Serve hot.
Directions
Credits
Tips:
You can try using a mix of potatoes and rice — they both taste great with this sauce!
Slow cookers are designed to do their own thing, so you don’t need to keep checking the contents. Every time you take the lid off, it releases some of the heat, so if you keep checking on the food, increase the cooking time a bit.
Notes:
Italian seasoning usually contains dried basil, dried oregano, dried rosemary, dried thyme, and dried marjoram.
Description:
Styling and Photography by Sheera Segal
Food Prep by Rachel Bondi
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