Tuesday, October 11, 2011
Crockpot Chicken Cacciatore
Full disclosure - I've never had chicken caccatore before. But when I saw this recipe, I knew I wanted to try it. I love using the crockpot and while I'm not a huge fan of cooked carrots, I figured I could make this recipe to my liking...
via Crystal & Co.
4 large or 6 small bone-in or boneless skinless chicken thighs or 2-3 chicken breasts
1 t kosher salt
1/2 t freshly ground pepper
1/2 large onion, sliced into half moons
3/4 cup sliced carrots, 1/4 inch thick (I omitted)
4 ounces mushrooms, quartered
1 red bell pepper, seeded and sliced 1/4 inch thick
1 (14 1/2 ounce) can diced tomatoes (I used crushed tomatoes and the can was closer to 20 ounces)
3 T tomato paste (I used the whole small can)
2 garlic cloves grated
2 t dried parsley
Chop up the veggies and place them in the bottom of the crockpot. Rub your chicken pieces with salt and pepper. Place the chicken on top of the veggies. Mix the tomatoes, tomato paste, garlic and dried parsley. Pour the mixture over the chicken. Spread the tomato mixture over the chicken pieces evenly. Cover and cook on low for 4-6 hours.
Because I used a little less chicken and a lot more crushed tomatoes, I had some excess sauce. I added about 1/2 cup of sauce to the rice when I cooked it and it was delicious as well!