Wednesday, May 11, 2011

Slow-Cooker Chicken Cacciatore

1 tbsp. olive oil
2-3 lbs chicken breast
3 cloves garlic, minced
2 tsp. Italian seasoning crushed
1 can (28 oz) crushed tomatoes in puree
1 lb mushrooms, cut in half
2 large onions, chopped
1 medium green pepper, cut into 2" strips
1 1/2 cups chicken stock
1/4 cup cornstarch
1 lb fettuccine

Heat oil in 12" skillet over medium-high heat. Add chicken and cook until well browned on all sides. Stir garlic, Italian seasoning, tomatoes, mushrooms, onions, pepper and 1 cup stock in a slow cooker. Cover and cook on low for 7-8 hours or until chicken is cooked. Remove chicken and keep warm. Stir cornstarch and remaining stock in a small bowl until mixture is smooth. Stir cornstarch mixture in cooker. Cover and cook on high for 10 minutes or until mixture boils and thickens. Serve with chicken and pasta.

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