Crockpot Chicken Caccatore: Your Recipe, My Kitchen

This recipe was highlighted last week by Amy of A Little Nosh.  It came from Renee over at My Kitchen Adventures.  The day I read it, I popped a bunch of ingredients in my crock-pot and had it for dinner.  That is a huge deal because I usually stick pretty closely to my weekly menu.  However, it looked so good and I was reading recipes at 5:30 in the morning and I was hungry.   How could I resist against such obviously good reasons?

The original recipe called for 9 chicken thighs.  I used 1 whole chicken breast.  Because most chickens seem to be the Dolly Partons of the bird world these days, I was able to feed 8.  I also threw in a mongo sweet potato, skipped the mushrooms, used freeze dried celery and red peppers, omitted the spinach and wine and added whole baby carrots and more tomatoes.  Oh and I served it with pasta instead of polenta.

Crockpot Chicken Caccatore (adapted from My Kitchen Adventures)
1 large, whole chicken breast, cut into 8 pieces
1 onion, chopped
1 28 ounce can petite diced tomatoes
1 large handful whole baby carrots
1 rib celery, diced
1 red pepper, diced
1 tsp minced garlic (2 cloves)
1 bay leaf
2-3 Tbsp good quality balsamic vinegar
2 Tbsp chicken base
2 cups water
2 tsp oregano
1 tsp basil
1 tsp thyme
salt and pepper to taste
Throw all of the ingredients into a slow cooker.  Give it a stir and cook 8 hours on low.  Serve over cooked pasta or rice.

Your turn!  Come join the fun and show us what you have made in your kitchen this week!


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