Venetian Chicken

Venetian Chicken

Slow cooker chicken recipes truly bring out the full flavors of the chicken, Spiced with basil and sun-dried tomatoes, this slow cooker cooking recipe is a beautifully tasty treat. Make this easy recipe for a slow cooker tonight.


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Cooking Time6 hr

Cooking MethodSlow Cooker


  • 1 teaspoon sweet paprika
  • 1/4 cup all-purpose flour
  • 1 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 1/2 pounds broiler-fryer chicken, cut up
  • 4 dried mushrooms
  • 1/4 cup sun-dried tomatoes, chopped
  • 1 small onion, chopped
  • 2 tablespoons red wine, optional
  • 8 ounces can tomato sauce
  • 1 tablespoon lemon peel, freshly grated


  1. In a large bowl, combine paprika, flour, basil, salt, and pepper. Coat chicken pieces with mixture; set aside.
  2. Rinse mushrooms and break into small pieces; remove and discard stems. Place mushrooms, sun-dried tomatoes and onion in slow cooker. Place chicken pieces on top.
  3. In a bowl, combine wine, if using, tomato sauce and lemon peel; pour over chicken.
  4. Cover and cook on low 5 to 6 hours or until chicken is tender.
  5. Serve over pasta; top with Parmesan cheese and chopped fresh parsley if desired.

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This dish sounds great. It would be easy to make and something different from what I normally eat. Most of my family and friends I cook for don't like dark meat, so could I substitute chicken breasts for the whole chicken?


Hello LillyAdlin, My understanding upon some research is that it is typically a chicken that was (pardon the term) slaughtered at 6 to 13 weeks, also farm fed and raised. I hope that helps. Thanks.

Help! What is broiler-fryer chicken? Sincerely, Lost in the kitchen


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