Prosciutto Chicken Cacciatore

• 2 pounds boneless skinless chicken thighs
• 1-1/2 pounds boneless skinless chicken breast halves
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons olive oil
• 1 can (14-1/2 ounces) chicken broth
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 cup sliced fresh mushrooms
• 1 medium onion, chopped
• 1 package (3 ounces) thinly sliced prosciutto or deli ham, coarsely chopped
• 1 tablespoon diced pimientos
• 2 garlic cloves, minced
• 1/2 teaspoon Italian seasoning
• Hot cooked linguine
• Grated Parmesan cheese

1. Cut chicken into serving-size pieces. In a large resealable plastic bag, combine the flour, salt and pepper. Add chicken, a few pieces at a time, and shake to coat.
2. In a large skillet, brown chicken in oil in batches. Transfer to a 5-qt. slow cooker.
3. Stir in the broth, tomatoes, mushrooms, onion, prosciutto, pimientos, garlic and Italian seasoning. Cover and cook on low for 4 to 4-1/2 hours or until chicken juices run clear. Serve with a slotted spoon over linguine; sprinkle with cheese.

chicken thighs, chicken, allpurpose, salt, pepper, olive oil, chicken broth, tomatoes, mushrooms, onion, deli ham, pimientos, garlic, italian seasoning, linguine, parmesan cheese

Taken from www.tasteofhome.com/recipes/prosciutto-chicken-cacciatore/ (may not work)