Chicken Cacciatore (Monday Meals)

It has been especially nasty in NYC as of late, all the more reason to get that slow cooker going. This recipe can be modified to use yummy ripe tomatoes in the summer. But seeing as we are in winter’s icy death grip, I used canned ones below.


1 medium red onion, sliced
1 red bel pepper, sliced
2 garlic cloves, minced
1 tbs butter
14.5 oz can diced tomatoes
4.5 oz jar of sliced mushrooms, drained
2 lbs. boneless, skinless chicken breasts, cut in thirds
2 stalks celery, sliced
1/4 cup red wine
1 tbs Italian seasoning
1/4 tsp pepper
1/4 tsp salt
1/4 cup cold water
1 tbs cornstarch

In a skillet over medium heat, cook the onion and garlic in butter until translucent – around 5 minutes. Add the chicken to the slow cooker. Put peppers, tomatoes, mushrooms celery and onion/garlic mixture on top of the chicken. Pour in the wine. Add salt, pepper and Italian seasonings. Cook on high setting for 2.5 hours on high or five hours on low. To thicken the sauce, dissolve cornstarch in water and pour in to slow cooker. Set on high and cook for an additional 15-20 minutes. Serve over your choice of starch (pasta, rice, maybe quinoa).

According to My Fitness Pal, the above comes to 315 calories per person assuming four servings. Naturally this will change depending on how you serve it – over rice or pasta. As will the gluten content. I used GF pasta but that is up to you.



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