Chicken Cacciatore

This recipe comes from John Deere Mom – I changed a couple things to suit my tastes and it was instantly a favorite!

This was my first encounter in cooking with chicken thighs.  I was apprehensive because I’m a sucker for tenderloins.  Also, the recipe calls for boneless, skinless and I didn’t see that until after I’d bought the thighs bone in, skin on.  BUT, I threw them in the crock pot whole.  When the dish was done, I pulled each thigh out of the crock pot & the meat literally fell off the bone – allowing me to dump just the meat back in to mix.  You won’t be disappointed with the thighs! 

2 lbs. boneless, skinless chicken thighs (if they’re boneless and you feel the urge, cut them up before putting in the crockpot)

1 green pepper, chopped

1 yellow pepper, chopped

1  Italian dressing packet

1/4 c red wine

1/4 c chicken broth (use water if you don’t have the broth.  But do yourself a favor and go buy a can!)

1 can (15 oz) tomato sauce

1 can (15 oz) Italian style diced tomatoes un-drained

1 yellow onion finely diced (or chunky, however you prefer)

3 cloves garlic, finely chopped

1 package fresh mushrooms

Toss chicken, onion, peppers, mushrooms & garlic into the crockpot. Mix the cans of diced tomatoes and tomato sauce with the Italian dressing mix.  Pour over chicken and veggies.  Add red wine & chicken broth.  Cook on low 7-9 hours.  Your house will smell DIVINE!  As suggested, I served mine with thin spaghetti and Garlic Toast.