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4 pounds chicken -- skined, and cut into 8 pieces
1/4 teaspoon freshly-ground black pepper
4 cups chopped fresh mushrooms
2 cups chopped fresh green and red bell peppers
1 medium onion -- sliced thin
2 teaspoons Italian herb seasoning
1/3 cup all-purpose flour
2 bay leaves
1/4 cup no-fat beef broth
1 can whole tomatoes with juice - (14 oz) -- drained, and coarsely chopped
12 large pitted black olives -- quartered
1 tablespoon capers -- drained
Cooked rice or noodles
Sprinkle chicken with pepper; arrange in 4-quart crockpot. In bowl, combine mushrooms, onion and seasoning. Add flour, toss to coat. Over chicken in crockpot, layer mushroom mixture, bay leaves, broth and tomatoes.
On LOW setting cook until chicken is tender and no longer pink near bone, about 8 hours, stirring in olives and capers during last 15 minutes of cooking. Remove bay leaves. Serve cacciatore over pasta or rice.
This recipe yields 4 servings.
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