Chicken Cacciatore (crock)

iVillage Member
Registered: 03-19-2003
Chicken Cacciatore (crock)
5
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. 


 


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

Susan :)

 

iVillage Member
Registered: 03-19-2003
Mon, 05-17-2004 - 5:20pm

bumping up by request :)


Susan :)

 

iVillage Member
Registered: 03-19-2003
Tue, 06-08-2004 - 5:16pm

Susan :)

 

iVillage Member
Registered: 03-19-2003
Fri, 01-14-2005 - 6:24pm
One of my favorites

Susan :)

 

iVillage Member
Registered: 09-11-2003
Wed, 03-02-2005 - 10:26am
BUMP


 

 


iVillage Member
Registered: 03-19-2003
Thu, 03-03-2005 - 5:16pm

This really is a fabulous recipe.

Susan :)