There's nothing better than the smell of something delicious cooking in the crock pot, except maybe the extra warmth that the crock pot adds to the kitchen during these chilly winter months.
This simple chicken cacciatore recipe (inspired by Gina's Skinny Recipes) will keep your kitchen warm and warm your belly with its delicious flavors. For best results, serve heaped atop a generous pile of pasta. Alternatively, you could scoop it onto some cooked spaghetti squash.
- Olive oil (about 1 tablespoon)
- 3 large or 4 medium boneless skinless chicken breasts (about 2 pounds)
- 28 ounce can crushed tomatoes
- 1 red bell pepper, sliced into strips
- 1 large onion, sliced
- 1 tsp dried oregano
- 1 bay leaf
- Salt & pepper to taste
- Pasta of choice, prepared, to serve cacciatore over
Method (Gina's skinny taste provides a quick method, if you prefer):
Heat a large skillet, lightly coated with olive oil, over medium-high heat (about a tablespoon, or olive oil spray if preferred).
Place chicken in skillet, season with salt and pepper to taste. Brown chicken on both sides just for a few minutes--this is more for flavor than for cooking through, as you don't want the meat to be overdone after all that time in the slow cooker. Remove chicken from skillet and place into the slow cooker.
Using the same skillet, add a little more oil if necessary, and then add the onion and pepper. Saute for just a few minutes, until the juices release. Remove from heat and add to the slow cooker.
Pour the tomatoes over the chicken and vegetables. Add the oregano, bay leaf, and a little extra salt and pepper if desired. Stir, cover, and set crock pot to low for 8 hours (recommended method) or on high for 4.
About 20 minutes before you're ready to eat, you should go ahead and prep your pasta. Spaghetti squash, if desired, takes longer to prepare, so plan accordingly.
Serve over pasta, with a little extra salt and pepper if desired, and enjoy!