Ingredients
2 pounds boneless skinless chicken thighs1-1/2 pounds boneless skinless chicken breast halves1/2 cup all-purpose flour1 teaspoon salt1/4 teaspoon pepper3 tablespoons olive oil1 can (14-1/2 ounces) chicken broth1 can (14-1/2 ounces) diced tomatoes, undrained1 cup sliced fresh mushrooms1 medium onion, chopped1 package (3 ounces) thinly sliced prosciutto or deli ham, coarsely chopped1 tablespoon diced pimientos2 garlic cloves, minced1/2 teaspoon Italian seasoningHot cooked linguineGrated Parmesan cheese
Preparation
Cut chicken into serving-size pieces. In a large shallow dish, combine the flour, salt and pepper. Add chicken, a few pieces at a time, and turn to coat.
In a large skillet, brown chicken in oil in batches. Transfer to a 5-qt. slow cooker.
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.
