crock-pot chicken cacciatore

Pot roast
4 Servings
Onion, medium; sliced
Celery stalk w/leaves cut in 1-inch pieces
2 cans Tomato paste; 6 oz. each 1 can w/garlic
½ cup Chianti; or any wine
¼ teaspoon Pepper
1 teaspoon Creole seasoning
Bay leaf
Mushrooms, large; sliced
Garlic cloves
½ teaspoon Basil
2 teaspoons Oregano
Chicken, whole, about 3 lbs.

Place sliced onion in bottom of crock-pot. Add chicken -- you can either use a whole chicken or chop it up in pieces. Stir together tomato paste (as indicated, I used 1 can of "regular" tomato paste and 1 can with garlic), creole seasoning (I used Konriko brand), pepper, garlic, herbs, and ¼ cup of wine. I went against "tradition" and used a red wine. I like the way reds blend with tomato sauces. In this case, I used a light Chianti. Pour over chicken. Pour remaining wine over chicken as well. Cover and cook on LOW for 7 to 9 hours (HIGH 3 to 4 hours). Serve chicken over hot buttered spaghetti, vermicelli, fettucini, or other pasta.

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