Recipe by Faigy Grossman

I present you with an Italian Crock-Pot dinner with intensely flavored ingredients that yields a juicy, savory chicken-vegetable combo that can’t be beat!

Serves 4

• 2 Tbsp olive oil, divided
• 4–5 chicken bottoms, cleaned and patted dry
• 2 tsp salt, divided
• pepper, to taste
• 1 onion, diced
• 3 cubes frozen garlic
• 1½ Tbsp balsamic vinegar
• 1 green pepper, diced
• 8 oz (225 g) baby bella mushrooms, cleaned and sliced
• 1 14-oz (400-g) can diced tomatoes
• 6 oz (170 g) tomato sauce
• 2 tsp Italian seasoning
• 1 cup rice or 5 medium potatoes, scrubbed and cut into quarters
• 2–2½ cups water

Heat 1 Tbsp oil in a large frying pan until hot. Place chicken into the pan, skin side down, and sprinkle with 1 tsp salt and some pepper. Sear for 4–5 minutes, until skin begins to brown; turn over and brown on the other side for an additional 3–4 minutes.

Lightly spray your Crock-Pot and turn the heat to low. Transfer the chicken to the Crock-Pot.

Add 1 Tbsp 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 Crock-Pot. Add the pepper, mushrooms, diced tomatoes, tomato sauce, and Italian seasoning to the Crock-Pot.

If using rice, add the rice and 2½ cups water; if using potatoes, add potatoes and 2 cups water. Lightly stir to distribute the ingredients evenly. Make sure the rice, if using, is covered with water. Cover the Crock-Pot and cook on low for 5–6 hours.

Serve hot.

Tip: You can try using a mix of potatoes and rice — they both taste great with this sauce!

Note: Italian seasoning usually contains dried basil, dried oregano, dried rosemary, dried thyme, and dried marjoram.