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Crock Pot Chicken Cacciatore w/ Pinot Noir Tomato Sauce

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Member since 2009

Serves 6-8 | Prep Time 20 | Cook Time 7-10 hours


In the pot:

3 lbs. (6-8) bone-in chicken thighs, skin removed
14 oz. can diced tomatoes with Italian seasoning
6 oz. can tomato paste
1 cup chicken broth
1 onion, sliced
4 cloves garlic, minced or 4 tsp jarred minced garlic
1 green bell pepper, chopped
1 cup sliced mushrooms
1/2 cup dry red wine (I use Pinot Noir)
1 tsp. dried Italian seasoning
2 bay leaves
1/2 tsp. Celery Powder
1/8 tsp. pepper
1/2 tsp. salt
1/4 cup white sugar


2 Tbsp. cornstarch
3 Tbsp. water


Place all ingredients in slow cooker in no particular order except pasta, cornstarch, water and sugar. Cover and cook on low 6-8 hours (chicken will fall apart). It will not look like alot of liquid at first, but after cooking for a few hours, the juices from the chicken will change that. Don't add more liquid than the recipe calls for.

2 hours before serving add sugar and stir.

20 minutes before serving, stir in well blended cornstarch/water mixture. Make pasta according to directions on package.

Place a few pieces of chicken on a bed of pasta, and spoon desired amount of sauce over chicken and pasta. Sprinkle w/ Fresh Parmesan and enjoy!

This dish is very low in fat and sodium, and can be adjusted by using less salt, brown rice or whole grain pasta.

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