This recipe got a thumbs up from my 16 year old granddaughter. Between the two of us it was enough for 3 nights, so it makes 6 servings. Two nights we had it on top of spaghetti and the other with rice. I preferred the pasta. Total time: 20 minutes prep with either 4 hours on high or 6-8 hours on low. I opted for the 4 hours as I started later.
Ingredients:
2 skinless, boneless chicken breasts (mine were rather large, add more if yours are on the smaller side)
5 small mini sweet peppers, diced (I used ALDIs brand)
1 yellow onion, diced
4 oz mushrooms, sliced
1 tablespoon minced garlic
1 jar Bertolli’s Rustic Cut with hearty Vegetables (I can only find this at Walmart)
1 small can of tomato paste
1 tablespoon each of oregano and parsley
Salt and pepper, to taste
Directions:
Put your chicken in the bottom of the crockpot top with mushrooms, onions and peppers. In a bowl add the sauce, tomato paste and minced garlic, stir to combine. Pour on top of chicken and vegetables. Sprinkle on seasonings and salt and pepper, to taste. Cover and cook 4 hrs high or 6-8 hours low. Cook long enough that chicken falls apart easily. I tore mine apart prior to serving in the crockpot. Cook rice or spaghetti according to package instructions. Add chicken cacciatore on top of spaghetti or rice. Enjoy!
