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One 14- to 15-ounce can chopped tomatoes, drained

½ cup finely chopped fresh Italian parsley

cook the bacon in a large skillet over medium heat until crisp and remove it to paper towels to drain, leaving the drippings in the pan.

sprinkle the chicken evenly with the salt and pepper and add to the bacon drippings. Brown the chicken on all sides, about 7 to 10 minutes.

transfer the browned chicken pieces to the insert of a 5- to 7-quart slow cooker. Heat the oil in the same skillet over medium-high heat. Add the onions, bell peppers, and garlic and sauté until the vegetables begin to soften, 4 to 6 minutes. Add the paprika and sauté for 2 minutes. Add the broth and scrape up any browned bits from the bottom of the skillet.

transfer the contents of the skillet to the slow-cooker insert. Add the tomatoes and stir to combine. Cover and cook on low for 6 to 8 hours, until the chicken is cooked through and tender. Skim off any fat from the top of the sauce.

stir in the reserved bacon and the parsley and serve from the cooker set on warm.

serves 6–8

Chicken Cacciatore with Porcini and Cremini Mushrooms

Chicken cacciatore, or hunter’s-style chicken, varies region to region in Italy, where it originates. This is a recipe given to me by a friend from Naples, where tomatoes and oregano are staples of regional cooking.

4 tablespoons extra-virgin olive oil

1 pound cremini mushrooms, quartered

2 teaspoons salt

Pinch red pepper flakes

1 teaspoon dried oregano

3 cloves garlic, minced

¼ cup dried porcini mushrooms, crumbled

¼ cup red wine

One 28- to 32-ounce can crushed tomatoes, with their juice

10 chicken thighs, skin and bones removed

heat 2 tablespoons of the oil in a large skillet over high heat. Add the mushrooms, 1 teaspoon of the salt, red pepper flakes, oregano, and garlic and sauté until the liquid in the pan has evaporated, about 7 to 10 minutes.

add the porcinis and the wine to a small bowl and allow the porcinis to soften. Add the wine mixture and the tomatoes to the skillet.

transfer the contents of the pan to the insert of a 5- to 7-quart slow cooker.

sprinkle the chicken evenly with the remaining 1 teaspoon salt. Heat the remaining 2 tablespoons oil in the same skillet over high heat. Add the chicken to the skillet and brown on all sides, 15 to 20 minutes.

transfer the browned meat to the slow-cooker insert, submerging it in the sauce. Cover and cook on low for 4 to 5 hours, until the chicken is tender and cooked through. Skim off any fat from the top of the sauce.

serve from the cooker set on warm.

serves 6–8

Barbecued Chicken Legs

In this dish, meaty chicken legs absorb a sugar-and-spice barbecue sauce and slowcook to tender perfection. They are messy to eat but well worth licking every finger! If you don’t want to make your own barbecue sauce, you can substitute your favorite one.

10 chicken legs, skin removed

1 teaspoon salt

½ teaspoon freshly ground black pepper

2 tablespoons unsalted butter

1 medium onion, finely chopped

1 clove garlic, minced

1 tablespoon Dijon mustard

1 tablespoon Worcestershire sauce

1½ cups ketchup

½ cup chicken broth

½ cup firmly packed light brown sugar

¼ cup molasses

½ teaspoon hot sauce

spray the insert of a 5- to 7-quart slow cooker with nonstick cooking spray, or line it with a slow-cooker liner according to the manufacturer’s directions.

sprinkle the chicken legs evenly with the salt and pepper and transfer to the slow-cooker insert.

melt the butter in a large saucepan over medium-high heat. Add the onion and garlic and sauté until the onion is softened, about 3 minutes.

add the remaining ingredients and stir to combine. Pour the sauce over the chicken. Cook on low for 8 hours, until the chicken is tender and cooked through. Remove the cover from the slow cooker and skim off any fat.

serve the chicken from the cooker set on warm.

serves 8

Braised Chicken with Niçzise Olives

Robustly flavored with Niçoise olives, wine, and lemon, serving this