CROCKPOT CHICKEN CACCIATORE II RECIPE
1 chicken (5 pounds), cut into pieces
1/4 cup olive oil
1 cup flour
1 cup chopped onions
1 cup sliced mushrooms
1 cup julienned carrot
1 cup julienned green pepper
2 Tablespoons minced garlic
8 cups chopped, peeled tomatoes
1/2 cup tomato paste
3/4 cup red or Marsala wine
1 teaspoon oregano
1 teaspoon basil
1 1/2 teaspoons salt
1 teaspoon pepper
freshly grated Romano cheese
Wash and drain the chicken pieces. Heat the oil in a deep skillet. Roll and coat each chicken piece in the flour and brown each piece on all sides to a golden brown. Transfer the chicken to paper towels to drain. Saute the onion, mushrooms, carrots, green peppers, and garlic in the same skillet for 10 minutes. Add the tomatoes and saute for another 5 minutes. Stir in the tomato paste, wine, herbs, salt and pepper, and cook over medium heat for another 5 minutes.
Add all the chicken pieces and mix well. Turn down the heat very low, and simmer, covered, for 1 hour. Adjust the salt and pepper to your taste. Serve with some freshly grated cheese and a nice warm loaf of Italian bread. I made this up just like it says and then took it all and threw it in the crock. Its been there since 1pm and we will probably eat between 5 and 6pm. For me the longer a sauce simmers the better it tastes. You can also serve it over linguini noodles! YUMMMMMMMM
CROCKPOT CHICKEN CACCIATORE III
1 can tomatoes, diced (a small can probably, I actually had to open a 6# can and
just put a few scoops in)
2 cans (small ones) tomato paste
1/2 c. dry white wine
1 can mushrooms (usually I use fresh, but these were on hand, so I used 'em! lol)
1 small onion, sliced
4 cloves garlic, sliced
1 Tbl Italian Seasoning
1 tsp basil
1 tsp oregano
I mixed all those together and poured it over the top of the chicken. Then I cooked it on LOW all day (started it around 9 I think, cooked til 6)
CROCKPOT CHICKEN CASSEROLE
4 lg. chicken breasts
1 sm. can cream of chicken soup
1 sm. can cream of celery soup
1 sm. can cream of mushroom soup
1/2 c. diced celery
1 c. Minute Rice
Mix in crockpot the soups and rice. Place chicken on top of mixture, then sprinkle diced celery over chicken. Cook on low for 4 hours. Makes 4 servings.
CROCKPOT CHICKEN CORDON BLEU
4-6 chicken breasts (pounded out thin)
4-6 pieces of ham
4-6 slices of swiss cheese (I use mozzerella,my kids like this better!)
1 can cream of mushroom soup(can use any cream soup)
1/4 c. milk
Put ham and cheese on chicken. Roll up and secure with a toothpick. Place chicken in c.p. so it looks like a triangle /_\ Layer the rest on top. Mix soup and milk. Pour over top of chicken. Cover and cook on low for 4 hours or until chicken is no longer pink. Serve over noodles with the sauce it makes.
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