Saturday, September 11, 2010

Chicken Cacciatore-Style Slow Cooker

Prep: 25 minutes
Cook: 6 to 7 hours (low) or 3 to 3 1/2 hours (high), plus 15 minutes on high

2 cups sliced fresh mushrooms
1 cup sliced celery
1 cup chopped carrot
2 medium onions, cut into wedges
1 yellow, green, or red sweet pepper, cut into strips
4 cloves garlic, minced
10 boneless chicken thighs
1/2 cup chicken broth
1/4 cup dry white wine
2 bay leaves
1 teaspoon dried oregano, crushed
1 teaspoon sugar
1/2 teaspoon salt
1 14-1/2-ounce can diced tomatoes, undrained
8 oz. tomato paste
Hot cooked pasta or rice
1/4 cup corn starch mixed with 1/4 cup water

1. In a 5- to 6-quart slow cooker, combine mushrooms, celery, carrot, onions, sweet pepper, and garlic. Place chicken drumsticks on vegetables. Add broth, wine, tapioca, bay leaves, oregano, sugar, salt, and pepper.

2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours.

3. Remove chicken and keep warm. Discard bay leaves. If using low-heat setting, turn to high-heat setting. Stir in undrained tomatoes and tomato paste. Cover and cook for 15 minutes more. Add 1/4 cup corn starch mixed with 1/4 cup water and let thicken.

To serve, spoon vegetable mixture over chicken and pasta. If desired, garnish with basil. Makes 6 servings.


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