Chicken Cacciatore (crock)
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Chicken Cacciatore (crock)
| Sat, 04-24-2004 - 11:54pm |
This is soooooooo good over spaghetti squash! And you can freeze the leftovers too.
Chicken Cacciatore (crock)
1 large onion, thinly sliced (*I used a large shallot)
1.5 pounds skinless, boneless chicken breasts (*I used 4 large ones)
2 (6-oz) cans tomato paste (*I used 1 18-oz. Can)
8-oz fresh sliced mushrooms (*I used an entire pre-sliced package)
1/2 tsp. Salt
1/4 tsp. Pepper
2 clove garlic, minced (*I used already minced in a jar)
1 tsp. Oregano
1/2 tsp. Basil
1 bay leaf
1/4 cup dry white wine**
1/4 cup water**
**I use ½ cup of lowfat chicken broth instead of both of these.
*********************
Put sliced onion in the bottom of Crock-Pot. Add chicken pieces.
In separate bowl, stir together all remaining ingredients.
(It will look “thick,†but after cooking for several hours, it will become more liquefied. I like to double and triple sauce ingredients to use on top of spaghetti squash)
Cook: cook on LOW 7 to 9 hours, or on HIGH for 3 to 4 hours.
Serve over hot spaghetti squash (real pasta for others).
4 servings.
*** Note: I find that using frozen boneless skinless chicken breasts really helps to keep them from over cooking.
1 large onion, thinly sliced (*I used a large shallot)
1.5 pounds skinless, boneless chicken breasts (*I used 4 large ones)
2 (6-oz) cans tomato paste (*I used 1 18-oz. Can)
8-oz fresh sliced mushrooms (*I used an entire pre-sliced package)
1/2 tsp. Salt
1/4 tsp. Pepper
2 clove garlic, minced (*I used already minced in a jar)
1 tsp. Oregano
1/2 tsp. Basil
1 bay leaf
1/4 cup dry white wine**
1/4 cup water**
**I use ½ cup of lowfat chicken broth instead of both of these.
*********************
Put sliced onion in the bottom of Crock-Pot. Add chicken pieces.
In separate bowl, stir together all remaining ingredients.
(It will look “thick,†but after cooking for several hours, it will become more liquefied. I like to double and triple sauce ingredients to use on top of spaghetti squash)
Cook: cook on LOW 7 to 9 hours, or on HIGH for 3 to 4 hours.
Serve over hot spaghetti squash (real pasta for others).
4 servings.
*** Note: I find that using frozen boneless skinless chicken breasts really helps to keep them from over cooking.

Start weight: 188/Current weight: 135.5/Goal weight: 130

bumping up by request :)
Susan :)
Susan :)
Susan :)
This really is a fabulous recipe.
Susan :)