Tuesday, August 17, 2010
Chicken cacciatore for the crock slow cooker
This was one of the best cacciatore's I have had. I don't usually like them. I loved this one. Above is the picture in the crockpot
Above is pictured my gluten free noodles
3 boneless, skinless chicken thighs
Salt and pepper
1 large onion, sliced
1 large green bell pepper, seeded and sliced
1 4-6-oz jar sliced mushrooms, drained
1 14.5-oz can diced tomatoes with Italian seasoning (see picture above)
1 15-oz can tomato sauce (see picture above)
splashes of a dry red wine (I used shiraz)
3 basil leaves shredded (cut with sissors)
1 small can of tomato paste (6 ounces)
1/16 t0 1/8 teaspoon of red cayenne pepper 0r place the smaller of this amount in and add more later if desired.
1. Place tomatoes with juice, tomato sauce (and you can wait and add tomato paste later to thicken the sauce), mushrooms, few splashes of dry red wine, 3 shredded basil leaves (cut fine), red cayenne pepper, and chicken in slow cooker. Put cooker on high.
2.In my iron skillet cook onion and green bell pepper with a few spritz of olive oil stirring often, until tender and beginning to brown, about 5 minutes. Transfer vegetables to slow cooker.
3. Cook on high for 6 hours until chicken is cooked through and very tender adding tomato paste about and hour before the end time. Before serving break the chicken up into smaller pieces with a large spoon. Season with salt and pepper. Serve over pasta or brown rice, if desired.