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"Cooking is like love. It should be entered into with abandon or not at all." ~Harriet van Horne

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Slow-Cooker Chicken Cacciatore

Published by: Kathy

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  • Jul
  • 28

Here is another slow-cooker success story!

Don’t think for a minute, that just because I’m retired, I have a lot of time on my hands.  After sweet talking my husband into dinner out two nights in a row, I knew I’d better put on my “Kathy in the Kitchen” hat and come up with something good.  Knowing I had a busy week ahead of me, I remembered a slow-cooker recipe I had printed out several weeks ago.  A little more research brought two other recipes to my attention and I decided to take what I felt were the best ingredients from each and make up my own version.

After 20 minutes of prep work, my dinner was on its way and so was I!

Slow-Cooker Chicken Cacciatore

  • 3  lbs. boneless, skinless chicken breast and thighs, fat trimmed
  • 2  c.  onion, sliced thin
  • 2  (14.5-oz.) cans diced fire roasted tomatoes (run them thru the food processer, if you are not fond of a chunky sauce)
  • 1  c. sliced fresh mushrooms (add more if you like)
  • 1  small green bell pepper, cut into strips
  • 1  small red bell pepper, cut into strips
  • 4  cloves garlic, minced
  • 1/2  c. dry white wine
  • 1/4  c. tomato paste
  • 1  1/2  tsp. dried oregano
  • 1/2  tsp. dried basil
  • 1/2  tsp. red pepper flakes
  • 1  1/4  tsp. salt
  • 1/2  tsp. black pepper
  • 1/2  tsp. sugar
  • 1  bay leaf
  • 1/4  tsp. celery seed
  • 2  Tbsp. all-purpose flour

Place sliced onion in the bottom of the slow-cooker.  Add chicken pieces.  In a bowl, stir together remaining ingredients.  Pour over chicken; cover.  Cook on low for 8 hours or on high for 4 hours.  Serve over cooked linguine.  Makes 4-6 servings.

 

 

 

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