Chicken Cacciatore--Crockpot

I am super busy this time of the year and I look for wonderful recipes that will fill me up and are low in fat.  With the holiday eating season in full swing, I try to cook something nutritious for dinner.  I love this recipe because it cooks all day while I am at work.
Chicken Cacciatore
(adapted from Rival Crockpot Cookbook)
  • 3 lbs skinless chicken thighs (bone-in; if using boneless, 8 or 9 thighs)
  • 1 cup chopped onion
  • 1 medium green bell pepper, chopped
  • 8 oz brown crimini or portobello mushrooms, roughly chopped
  • 4 cloves garlic
  • 1 teaspoon olive oil
  • 1 can chopped tomatoes (about 14 oz)
  • 2/3 cup dry wine (white or red)
  • 1 Tablespoon Italian seasoning mixture, or 1 teaspoon each oregano, basil, and thyme
  • Salt and pepper
  • 1/3 cup tomato paste
  • 1 inch of Parmesan cheese rind (optional)
1. Season chicken with salt and pepper. Put in crock pot set to low, and cover. Alternatively, you can brown the chicken before or after removing the skin, and then pour off most of the fat before cooking the vegetables.
2. Spoon ingredients onto the top of the chicken, and cook for 3 hours on high or 6 to 8 hours on low. About half an hour before you are ready to eat, check and adjust seasonings one more time.

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