Slow Cooker Chicken Cacciatore

On the table tonight was a scrumptious slow cooker chicken cacciatore.  It would have been even more scrumptious had the temperature been about 30 degrees cooler, but that is Texas for you.  I found this recipe online at Cooking Light and what I loved about this recipe was that I did all of the prep work in 10 minutes last night and it only took me 10 minutes this morning to get it going in the slow cooker.  I sliced the onion, chopped the bell pepper and combined all of the seasoning in a baggy so they were ready to go this morning.

So here is the recipe!

1 large onion thinly sliced
3 to 4 lbs bone-in chicken thighs (I actually used boneless and it was still great)
Two 6 oz. cans tomato paste
Two 4 oz. cans sliced mushrooms (I used two packages of fresh sliced mushrooms)
1 green bell pepper, seeded and finely chopped
2 to 4 cloves minced garlic
2 tsp dried oregano
1 Tbsp sweet paprika
1 tsp dried basil
1/2 tsp celery powder
2 Tbsp brown sugar
1 tsp salt
1/2 cup dry white wine or chicken broth
3 Tbsp olive oil
1 tsp crushed red pepper (optional)
Your choice of pasta or rice

Layer onion over the bottom of a 4- to 6- quart slow cooker.  Add chicken pieces to cooker.  Combine next 12 ingredients and red pepper, if using; pour over chicken in cooker.  Cover and cook on low 7 to 9 hours or on high 3 to 4 hours.

Serve over pasta or rice

We hope you enjoy this as much as we did!

Stuffed,

Brittany