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.