I don’t know a cook who doesn’t appreciate the awesomeness of a home cooked meal ready for you when you’re ready for it. Crock pot meals are the bees knees. I love that with a little bit of assembly, you can get a whole lot of pay off at the end of the day- a great return on your investment. Chicken Cacciatore is hearty and healthy, and really great served on a warm bed of rice. This variation has a rich tomato base with a hint of white wine and fire roasted red peppers. Yum!
As organic as possible:
2 lbs Boneless skinless Chicken, cut into bite size pieces
1 large yellow Onion, rustically diced
3-4 cloves Garlic, minced
1 – 12 oz. jar Fire Roasted Red Peppers, drained and chopped into bite size pieces
12 oz. Tomato paste
2 tsp Sugar
1/2 cup White Wine
2 tsp Oregano
1 tsp dried Basil
1 tsp Salt
3 Tbsp Olive oil (Plus 1 Tbsp optional)
1 tsp Crushed Red Pepper flakes
If you have one of those cool crock pots that can go from stove top to crock pot warmer, it is optional to heat a tablespoon of olive oil and sauté the onions until they have a little color (to develop flavor). It is also a possibility to sauté them in a pan and transfer them to the crock pot. And lastly it is also an option to omit this step all together and save time.
Place the onions on the bottom of the crock pot. Top with the chicken pieces.
In a bowl add the garlic, red peppers, tomato paste, sugar, wine, oregano, basil, salt, oil and red pepper flakes. Stir until incorporated and pour on top of chicken.
Cook on low for about 8 hours or on high for about 4. If sauce seems to thick add a 1/4 cup of water. Serve with rice or pasta. Enjoy!