Slow Cooker Chicken Cacciatore
This delicious meal takes very little hands on time, just let the slow cooker do all the work. This is my favorite way to cook chicken breast, it comes out so tender and juicy. You can easily double this recipe for a bigger crowd. This will make four hearty portions.
2 Cups Chicken Stock
1/2 Cup White Wine ( I use Pinot Grigio)
1 tsp Dried Oregano
1/4 Cup Capers-drained
3 tsp Salt
1/4 tsp Crushed Red Pepper Flakes (Use more if you like it spicy)
8 Garlic Cloves-Minced
(2) 14.5oz Cans Petite Diced Tomatoes
8oz Sliced Mushrooms (fresh)
3 Large, Skinless/Boneless Chicken Breasts (trimmed of any excess fat or skin)
2 TBsp Oil (Avocado, Canola or Olive)
12 oz Box of Spaghetti
5 oz Fresh Baby Spinach
Parmesan Cheese for Topping
In your slow cooker mix the chicken stock, white wine, oregano, capers, salt, garlic, tomatoes and mushrooms. Once combined add the chicken breasts and submerge in the liquid. Cover and cook on low for five hours. Remove the chicken from the liquid and turn the heat up to high. Add the oil then break the spaghetti noodles in half so they’ll fit. Cover and cook until al dente (10-12 min). Add the spinach during the last minute of cook time, just to wilt. Add the chicken back in and mix well. Use a set of tongs to portion out into large bowls. Ladle as much liquid as you like over the noodles. Top with grated Parmesan cheese. Enjoy!
