Crock Pot Chicken Cacciatore w/ Pinot Noir Tomato Sauce
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. 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, mix well and add cornstarch/water. 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!
Pairs Well With
After some research and a little creativity, I developed this little gem.