Saturday, September 20, 2014

Crock Pot Chicken Cacciatore Pasta Sauce

I served this with Zoodles (zucchini noodles) that I made on the smallest setting of my Paderno Spiral Vegetable Slicer.

Slow Cooker Chicken Cacciatore Pasta Sauce
(from the ATK Slow Cooker Revolution Volume 2 "Chicken Cacciatore Sauce" pg 191

1. Microwave 8 ounces sliced white mushrooms, 1 cup chopped onion, 2 Tablespoons tomato paste,
1 Tablespoon olive oil, 1 Tablespoon minced garlic, and 1/2 teaspoon herbes de Provence in bowl, stirring occasionally, until vegetables are softened, about 5 minutes.  Drain vegetable mixture and transfer to slow cooker.

2. Stir 1 28-ounce can tomato puree, 1/4 ounce dried porcini mushrooms (rinsed and minced)
1 teaspoon salt, and 1/2 teaspoon pepper into slow cooker.  Season 1 1/2 pounds boneless, skinless chicken thighs with salt and pepper and nestle into slow cooker.  Cover and cook until chicken is tender, 
4 to 5 hours on low.

3. Let sauce settle for 5 minutes, then use a large spoon to skim excess fat from surface.  Break chicken into 1-inch pieces with tongs. Before serving with pasta or Zoodles, stir in 1/4 cup chopped fresh parsley and season with salt and pepper to taste.

The Paderno Spiral Vegetable Slicer