Crockpot Chicken Cacciatore

I love crockpot cooking for the same reason most everyone does - it's so easy!  This chicken cacciatore recipe is no different.  I didn't even bother to thaw the chicken breasts first.  Just threw 'em in the crock straight out of the freezer, tossed the veggies on top, and added the sauce.  And since I had some onions already diced up in the freezer, I didn't have much prep to do either.

Crockpot Garden Chicken Cacciatore
Adapted from My Kitchen Adventures


Ingredients:

• 5 large skinless, boneless chicken breasts
• 1 cup green bell pepper, chopped (or the equivalent mixed sweet bell peppers)
• 1 cup onion, chopped
• 1 large rib of celery, diced
• 2 large carrots, diced
• 1 small can sliced mushrooms, drained
• 3 cloves garlic, minced
• 1 - 14.5 oz. can of diced tomatoes with basil, oregano and garlic, undrained
• 1 - 6 oz. can tomato paste
• 1/2 cup fat free, reduced sodium chicken stock
• 1/4 cup dry red wine
• 2 TBS. balsamic vinegar
• 2 TBS cornstarch dissolved in a little water
• additional salt and pepper, to taste

Directions:

1. Spray liner of a 6 quart crockpot with cooking spray.  Place chicken breasts inside the bottom.  Add in the green pepper, onion, celery, carrots, mushrooms, and garlic.  Open can of diced tomatoes and top the vegetables in the crock pot.  
2. In a small bowl, combine the tomato paste, chicken stock, wine and balsamic vinegar.  Mix well.  Pour on top of chicken.  Cover and cook on HIGH for 4-5 hours or until the chicken is tender.  
3. Add in the cornstarch dissolved in water.  Stir and allow to cook for another 20 minutes on HIGH or until the sauce has thickened.  Season with additional salt and pepper to taste.  

I served this over brown rice, but it would also be delicious over polenta or even egg noodles.

This recipe can be found at these linky parties, and Food Trip Friday and Today's Creative Blog.

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