Saturday, March 16, 2013

Crock Pot Chicken Cacciatore

1.5 lb boneless, skinless chicken breasts
28 oz can crushed tomatoes
2 stalks celery, chopped
1/2 red pepper or yellow pepper, sliced
1/2 green pepper, sliced
1/2 onion, sliced
1 can sliced mushrooms
1 tsp dried oregano
1 bay leaf
1 lb whole wheat spaghetti or brown rice

Cut chicken into 1" pieces and bag in a small freezer bag.  In a separate bag, combine crushed tomatoes, celery, peppers (I used a frozen blend of peppers & onions), onion, mushrooms, oregano & bay leaf.  Place both bags into a larger freezer storage bag, label & freeze. 

To serve: 
Thaw completely.  If you prefer, you may brown chicken in a skillet before adding to slow cooker.  Otherwise, place chicken in slow cooker & season with salt & pepper.  Pour tomato mixture over the chicken, give in a quick stir & cover.  Cook on low 8 hours, or on high 4 hours.  When time is up, remove lid & turn crock pot on high 1 hour to help it thicken.  Remove bay leaf & serve over cooked pasta or rice.

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