Crock-pot chicken cacciatore
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Onion, medium; sliced | |
| 1 | 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 |
| 1 | Bay leaf | |
| 6 | Mushrooms, large; sliced | |
| 3 | Garlic cloves | |
| ½ | teaspoon | Basil |
| 2 | teaspoons | Oregano |
| 1 | Chicken, whole, about 3 lbs. | |
Directions
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.