Chicken Cacciatore

• 1 tablespoon olive oil
• 3 garlic cloves, smashed
• 1 (14 oz.) Spanish onion
• 1 green bell pepper, sliced into 1/2-inch wide strips
• 1 yellow bell pepper, sliced into 1/2-inch wide strips
• 1 (8 oz.) package baby bella mushrooms, quartered
• 1 (4 lb.) broiler chicken, quartered
• 1 teaspoon kosher salt
• Freshly ground black pepper
• 1 (28 oz.) can crushed tomatoes
• 1/2 pound uncooked rotini
• 1/4 cup finely chopped fresh parsley
• Freshly grated Parmesan cheese, for serving

1. Heat oil in a small skillet over medium heat. Add garlic and cook, stirring, until golden, about 2 minutes; transfer to slow cooker.
2. Add onion, bell pepper and mushroom. Put chicken on top; sprinkle with salt and pepper. Pour in crushed tomatoes; cover and cook for 4 hours on high or 8 hours on low. Chicken should be very tender.
3. Bring a pot of salted water to a boil and cook rotini according to package directions until al dente. Drain and transfer to a large serving bowl.
4. Transfer chicken to 4 plates. Skim fat from surface of sauce and discard. Stir parsley into sauce. Spoon some sauce over chicken. Serve remaining sauce with pasta and cheese.

olive oil, garlic, spanish onion, green bell pepper, yellow bell pepper, baby bella mushrooms, chicken, kosher salt, freshly ground black pepper, tomatoes, rotini, fresh parsley, parmesan cheese

Taken from www.myrecipes.com/recipe/chicken-cacciatore-12 (may not work)