Thursday, January 7, 2010
Crockpot Chicken Cacciatore
Mama Mia, Here's a Crockpot Italian dinner version of Chicken Cacciatore!
1 pkg. (1 lb 4 oz) bone-in skinless chicken thighs
1 jar ( 4.5 oz) sliced mushrooms, drained
1 can (6 oz.) Italian-style tomato paste
1 can ( 14 oz.) chicken broth
1/2 c. white wine, if desired
1 dried bay leaf
1/2 t. dried sage leaves
12 oz. uncooked spaghetti
1/4 t.dried thyme leaves
1 T. cornstarch
Shredded Parmesan cheese, if desired
1. Place chicken in 3- to 4-quart slow cooker. Add remaining ingredients except spaghetti, thyme, cornstarch, and cheese.
2. Cover and cook on low heat for 8 to 10 hours.
3.About 15 minutes before serving, cook and drain spaghetti as directed on the package; keep warm.
4. Remove chicken from the cooker; keep warm. Stir thyme into sauce in cooker. Increase heat setting to high. Mix 1/4 cup sauce from cooker and the cornstarch in a small bowl; stir into remaining sauce in cooker. Cover and cook 10 minutes, stirring frequently. Remove bay leaf.
5. Serve chicken and sauce over spaghetti. Sprinkle with cheese.
If you like this blog, please look for my other blogs:
Thyme for Herbs
Bits, Tales, and Yarns