January is National Slow Cooker Month! However, I like to live in a reality that November through March are all considered slow cooker months. During this time frame it seems that my slow cooker has a permanent home on my stove top. It always receives so much love and action during the cooler months. Can you blame me for finding the slow cooker irresistible?!?
The slow cooker is such an easy means to whip up a quick and easy dinner. One that doesn’t find you tied down to the kitchen for hours. You simply pull together all your ingredients in the morning, setup the programming of the slow cooker and let it do the rest of the work while you go about your day. It’s a pretty seamless process if you ask me! One that doesn’t leave you feeling tied down and stressed during the dinner hour as children hang off your legs begging for your attention. Please tell me my children aren’t the only ones that do that when your frantically trying to prepare dinner at 5 or 6PM.
The other day I shared with you a delicious recipe for a Slow Cooker Chicken Curry. The irony of that post is that I started by telling you about mishaps that any ordinary person could experience in the kitchen on any given day. Oddly enough, yesterday the dinner I prepared wound up being a huge flop. Coincidence? I think not.
Today I was left craving a pasta inspired dish. My only problem was that my pantry is lacking, as I forgot to pick up some important staples during our weekly grocery shop on the weekend. Rather than rushing out to the store, I worked with what we had and created my version of a Slow Cooker Chicken Cacciatore.
Slow Cooker Chicken Cacciatore
- 2 boneless, skinless chicken breasts (defrosted)
- 19 oz crushed tomatoes
- 1/2 cup KRAFT Extra Virgin Olive Oil Tuscan Italian Dressing
- 1/4 cup dry white wine
- 1/2 cup flour
- 1 medium sweet onion, chopped finely
- 1 sweet red bell pepper, chopped
- 1/2 tbsp dried oregano flakes
- 2 tsp minced garlic (fresh)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp onion powder
- a couple dashes of cayenne pepper (to taste)
- a pinch or two of granulated sugar (to taste)
- 2 bay leaves
- 3 cups Gemelli Pasta (dried)
- Add crushed tomatoes, wine, dressing and flour to the slow cooker. Whisk until ingredients are combined well.
- Add in the bell pepper, onion, garlic, bay leaves and your spices to the sauce. Stir.
- Place your defrosted chicken breasts on top of the sauce.
- Cook on low for 6 to 7 hours.
- After 6 to 7 hours have passed, remove the bay leaves from sauce and discard.
- Bring a pot of unsalted water to boil on your stove, and cook your pasta until al dente.
- While your pasta is cooking, remove chicken breasts from the slow cooker and shred. Return shredded chicken to slow cooker and set slow cooker to warm until pasta is ready.
- You can serve the pasta up on plates and top with the sauce. Alternatively you can combine your pasta with the sauce. It is truly up to you. Regardless of how you decide to plate your meal… Serve and enjoy!
- If you don’t have crushed tomatoes handy, you could substitute with 541mL of petite cut diced tomatoes and 156mL of tomato paste.
- In place of the dry white wine, you could substitute with low sodium chicken broth.
For another variation of this recipe check out the Kraft Canada website.
Disclosure: I am a Kraft Canada What’s Cooking Contributor. All opinions and views are those of my own.