Chicken Cacciatore {slow-cooker}

   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