WELCOME

Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Wednesday, March 12, 2014

SLOW COOKED CHICKEN CACCIATORE

1 large onion, halved lengthwise then sliced thin
2 lb boneless skinless chicken thighs
1 bay leaf
2 cans (6-oz each) tomato paste
1/4 cup fat-free chicken broth
3 garlic cloves, minced
1 tsp dried basil
1 tsp dried oregano
1/4 tsp freshly ground black pepper
8-oz sliced fresh mushrooms
4 cups rotini, uncooked
1 cup shredded mozzarella cheese
1/3 cup chopped fresh parsley

Layer onion in bottom of cooker; top with the chicken pieces and bay leaf.

Combine the tomato paste, broth, garlic, basil, oregano, and pepper together in a medium bowl;  add the mushrooms and toss to coat. Spoon the mixture over the chicken.

Place lid on cooker and cook on low 7 to 9 hours or on high 4 to 5 hours.

Approximately 15 minutes before the end of the cooking time, cook the rotini as directed on the package; drain.

To serve, remove bay leaf from cooker and discard. Spoon the chicken mixture over the rotini and top with the cheese and parsley.

Yield: 6 to 8 servings.

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