Crock Pot Chicken Cacciatore |
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Prep Time: 45 Minutes Cook Time: 360 Minutes |
Ready In: 405 Minutes Servings: 6 |
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Slow cooking makes this dish out-of-this-world fantastic! (Tip: To save time, I usually chop the veggies, and brown my chicken a day ahead, and refrigerate until the next day, also canned tomatoes may be used for this recipe) Ingredients:
1 (5 lb) chicken, cut into pieces (add in a few more pieces if desired) |
1/4 cup olive oil |
1 cup flour |
1 cup onion, chopped |
1 cup mushroom, sliced |
1 cup carrot, julienned |
1 large green bell pepper, chopped or julienned |
2 tablespoons fresh minced garlic |
2 (28 ounce) cans diced tomatoes (you may add more tomatoes if desired, for more sauce) |
1/3 cup tomato paste |
3/4-1 cup red wine |
1 teaspoon dried oregano |
1 teaspoon dried basil |
salt and pepper |
Directions:
1. Wash and dry chicken pieces with a paper towel
2. Heat olive oil in a skillet
3. Roll/coat each piece of chicken in flour
4. Brown in hot oil until golden brown
5. Transfer the chicken into the crock pot
6. In the same skillet, saute the onion, mushrooms, carrots, green pepper and the garlic for 8-10 minutes
7. Stir in the tomatoes, tomato paste, wine, oregano, basil, salt and pepper; cook, stirring for 10 minutes
8. Add the tomato mixture to the crock pot, stir slightly to mix with the chicken
9. Cover, and cook on HIGH for 1 hour, turn down the heat to LOW, and cook for 6-7 hours
10. Taste, and adjust all seasoning to suit taste
11. Serve, sprinkled with Parmesan or Romano cheese and cooked pasta.
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