Monday, November 10, 2008

Yummy Crockpot dinner

We are having Chicken Cacciatore tonight. I found the recipe in a new cookbook my sister gave me for my birthday. It's called Not Your Mother's Slow Cooker Cookbook. There are a lot of good recipes in here from breakfast to dessert. There are a lot of helpful hints and ideas. Check it out if you have a chance.


one 16 ounce jar Italian marinara sauce, such as tomato basil
1 medium size yellow onion, cut in and half and sliced in half moons
1 to 3 cloves garlic, to your taste, minced
1 medium size green bell pepper, seeded and cut into 1 1/2 inch chunks
4 boneless, skinless chicken thighs and 4 chicken drumsticks, skin removed
6 ounces fresh mushrooms, quartered
2 tablespoons all purpose flour (optional)
2 tablespoons water (optional)
2 tablespoons dry white wine (optional)

1. Layer half of the tomato sauce and all of the onion, garlic, bell pepper, and chicken in the slow cooker. Sprinkle the mushrooms on top and cover with the remaining tomato sauce. Cover and cook until the chicken is tender and cooked through, 2 1/2 to 3 hours on HIGH or 6 to 7 hours on LOW. The chicken will add some of it's own juices to the dish.
2. (Optional) Transfer the chicken to a warm platter. If you wish a thicker sauce, in a small bowl, whisk together the flour, water, and wine until smooth. Stir into the sauce in the cooker, turn to HIGH, cover, and cook until thickened, 10 to 15 minutes. Pour the sauce and vegetables over the chicken and serve.

Serve over white rice or noodles. Serves 4.

***The changes I made--I just used spaghetti sauce with mushrooms that I had in the cabinet, my minced garlic in a jar smelled funky so I threw it out and sprinkled some garlic powder over the chicken, and I used sliced mushrooms since that's what I had on hand. I'm sure it will be just as good as the original recipe.

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