This was #2 of the 'freezer to slow cooker meals' that I am trying out... The overall dish was excellent but, if you are NOT seasoning the chicken (salt & pepper) and searing quickly before packing and freezing, expect the dish to need a nice fat pinch or more of salt. I also suggest adding thick cut sweet peppers directly from your fridge to the slow cooker the last 2 hours of cooking, if you can. The freezing of the sweet peppers followed by a long cook time, pretty much cooked the peppers away...This recipe also gets a tremendous boost in flavor if you sprinkle on some fresh grated Parmesan...but, cheese makes everything better - right? I will be making this again for certain - maybe tossing in a wee splash of cream to thicken the sauce at the end. ~Enjoy! Diane
Slow Cooker Chicken Cacciatore Ingredients: Slow Cooker: 6 garlic cloves, minced 2 green bell peppers, chopped 2 red bell peppers, chopped 1 yellow onion, chopped 1/4 cup basil, chopped 1 (8-oz.) package sliced cremini mushrooms, optional 1 tablespoon kosher salt 1 teaspoon dried crushed red pepper, optional 1 teaspoon freshly ground black pepper 3 tablespoons tomato paste 1/2 cup white wine 1 (28-oz.) can fire-roasted diced tomatoes, drained 6 boneless, skinless chicken thighs Pasta: 1 (16-oz.) box spaghetti or linguine 1/4 cup freshly grated Parmesan cheese 2 tablespoons butter Garnishes: fresh parsley, shaved or grated Parmesan cheese Directions: Clean and chop vegetables, place first 6 ingredients in a 6-qt. slow cooker; stir in salt, crushed red pepper, and black pepper. Whisk together tomato paste and wine, and add to slow cooker. Add drained tomatoes and chicken. Cover and cook on LOW 8 hours. Uncover and carefully remove chicken from slow cooker, using tongs. Increase slow cooker temperature to HIGH. Cover and cook tomato mixture 20-30 more minutes or until sauce thickens to desired consistency. Meanwhile, cook pasta according to package directions. Shred chicken, if preferred, I kept some on the larger chunk side. Stir grated cheese and butter into prepared pasta. Serve immediately over pasta. Recipe Adapted from: Southern Living Photo by: Diane Baker for Canning and Cooking at Home
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