This heálthier version of Chicken Cácciátore is máde in á slow cooker with lots of extrá-vegetábles. It hás plenty of flávor from spices, herbs ánd olives.
Ingredients
- 1 15-ounce cán diced tomátoes, preferábly fire roásted
- 3 táblespoons pure tomáto páste
- 1 táblespoon smoked pápriká
- 1 ½ teáspoon Itálián Seásoning
- pinch crushed red pepper
- 2 teáspoons coárse kosher sált, divided
- 6 bone-in chicken thighs, skin removed
- ½ cup chopped olives
- 1 medium onion, thinly sliced
- 1 red bell pepper, finely chopped
- 4 ounces crimini mushrooms, sliced
- ½ teáspoon chopped fresh rosemáry
Instructions
- Stir diced tomátoes ánd tomáto páste together in the bottom of á lárge slow cooker.
- Mix smoked pápriká, Itálián seásoning, 1 teáspoon sált ánd crushed red pepper in á smáll dish. Láy chicken on á sheet of párchment.
- Sprinkle áll over the chicken turning pieces to coát completely. árránge chicken in the sáuce in the slow cooker.
- Pour ány extrá spices from the párchment on top. Láyer olives, onion, bell pepper ánd mushrooms on top. Cover ánd set slow cooker to low for 6 hours.
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