chicken, skinned, 8 pieces
½ teaspoon black pepper
10 ounces fresh mushrooms, quartered
1 onion, thinly sliced
2 teaspoons Italian herb seasoning
½ cup all-purpose flour
2 bay leaves
¼ cup beef broth
14 ounces canned tomatoes, drained
12 large pitted black olives, quartered
1 tablespoon capers, drained
Sprinkle chicken with pepper.
In bowl combine mushrooms, onion and seasoning.
Layer the mushrooms mixture, bay leaves,
broth and tomatoes over the chicken in the Crockpot.
low setting cook until chicken is tender and no longer pink
near bone, about 8 hours.
During last 15 minutes of cooking stir in olives and capers .
Remove bay leaves.
Serve cacciatore over rice.