Slow Cooked Chicken Cacciatore

I love all of the flavors that pop in chicken cacciatore.  Chris has agreed to try this even though he does not like mushrooms.  I will most likely chop the mushrooms fine so that they kind of cook away.  This will be great over pasta, can't wait to try it.

1 tbsp. olive oil
3lbs. chicken parts, skin removed (will most likely use boneless skinless chicken breasts)
4 cloves garlic, minced
2 tsp. Italian seasoning
1 28oz. can crushed tomatoes in puree
1lb. mushrooms cut in half
2 medium onions, chopped
1 medium green pepper, cut into strips
1 1/2 C. chicken broth
1/4 C. cornstarch
Hot cooked pasta

Heat the oil in a skillet over medium high heat.  Add the chicken and cook until well browned on all sides.

Stir in the garlic, Italian seasoning, tomatoes, mushrooms, onions, pepper and 1 C. broth in a slow cooker.  Add the chicken and turn to coat.

Cover and cook on low for 7 to 8 hours or until the chicken is cooked through.  Remove the chicken from the cooker and keep warm.

Stir the cornstarch and remaining broth in a small bowl until the mixture is smooth.  Stir the cornstarch mixture into the cooker.  Cover and cook on high for 10 minutes or until the mixture boils and thickens.  Serve with the chicken and pasta.

This dish can also be made in a Dutch oven.  Brown the chicken first, then add the rest of the ingredients, except the pasta.  Bring to a boil then lower the heat and simmer for 2 hours.