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Crockpot chicken cacciatore
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| When using your crock pot, I always recommend browning the meat and vegetables first for deeper flavors and a thicker sauce. Crock Pot Chicken Cacciatore www.skinnytaste.com Servings: 8 • Size: 1 thigh, 1/2 cup sauce, veggies • Old Points: 3 pts • Points+: 4 pts* Calories: 126.2 • Fat: 2.8 g • Protein: 13.9 g • Carb: 9.2 g • Fiber: 0.6 g • Sugar: 4.1 g Sodium: 271.6 mg (without salt) Ingredients: | |
| 8 | chicken thighs, with the bone, skin removed |
| 28 oz can | crushed tomatoes, (Tuttorosso my favorite!) |
| 1/2 | red bell pepper, sliced into strips |
| 1/2 | green bell pepper, sliced into strips |
| 1/2 large | onion, sliced |
| 1 tsp | dried oregano |
| 1 | bay leaf |
| salt | |
| fresh pepper to taste | |
| 1/4 cup | fresh herbs such as basil or parsley for topping |
Directions:
Quick method: Season chicken with salt and black pepper and place in the slow cooker. Pour tomatoes over the chicken, top with onions and peppers, add oregano, bay leaf, salt and pepper, give it a quick stir and cover. Set crock pot to LOW 8 hours or HIGH 4 hours. When the timer beeps, remove lid and keep the crock pot on HIGH one hour to help it thicken.
Better method but requires more prep: Heat a large skillet over medium-high, lightly spray with oil (I use my Misto) and brown chicken on both sides a few minutes, season with salt and pepper. Add to the slow cooker. To the skillet, spray with a little more oil and add onions and peppers. Sauté until juices release and the vegetables become golden, a few minutes.
Add to the slow cooker. Pour tomatoes over the chicken and vegetables, add oregano, bay leaf, salt and pepper, give it a quick stir and cover. Set crock pot to LOW 8 hours or HIGH 4 hours.
Remove bay leaf, adjust salt and pepper and enjoy!
* Pasta not included in nutritional info.
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