
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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