Crock Pot Skinless, Boneless Chicken Cacciatore |
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Prep Time: 10 Minutes Cook Time: 720 Minutes |
Ready In: 730 Minutes Servings: 7 |
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This is my version of #41685. I was trying to figure out the calorie counts for using skinless, boneless chicken and the math and conversions were killing me, so I decided to try entering the converted recipe to see if that would help. I also added eggplant & zucchini. Ingredients:
1 -2 lb skinless chicken breast |
1 -2 lb skinless chicken thigh |
1 large onion, thinly sliced |
1 small eggplant, cubed |
1 zucchini, cubed |
2 (6 ounce) cans tomato paste |
6 ounces sliced mushrooms |
1 green bell pepper, finely chopped |
2 -4 garlic cloves, minced |
2 teaspoons oregano |
1 teaspoon dried basil |
1/2 teaspoon celery powder (i used celery seeds that i rubbed between my fingers) |
1 teaspoon salt |
1/2 cup dry white wine |
3 tablespoons olive oil |
1 teaspoon crushed red pepper flakes (i used a pinch) (optional) |
Directions:
1. 1. Place onions in bottom of crock pot.
2. 2. Add the chicken pieces.
3. 3. Add the zucchini & eggplant.
4. 4. Stir all the other ingredients together.
5. 5. Pour over the eggplant/zucchini layer.
6. 6. Cook on low heat 7-9 hours or high heat for about 3-4 hours.
7. 7. Serve over pasta or rice.
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