Chicken Cacciatore - Crock-Pot Slow Cooker Cookbook And Owner's Manual

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Chicken and Turkey

Chicken Cacciatore

1 medium onion, thinly sliced
4 lbs. chicken, cut up
2 cans (6-oz. each) tomato paste
1 can (4-oz.) sliced mushrooms, drained
1 tsp. salt
1/2 tsp. pepper
2 cloves garlic, minced
2 tsp. oregano leaves
1/2 tsp. basil leaves
1/2 tsp. celery seed
1 bay leaf
1/2 cup dry white wine
cooked spaghetti
Place sliced onion in bottom of stoneware. Add chicken pieces. In a
bowl, stir together tomato paste, mushrooms, salt, pepper, herbs and
white wine. Pour over chicken. Cover; cook on Low for 8 hours or
on High for 4 hours . Serve chicken pieces over spaghetti.
Recommended Unit Size: 3 - 6 Quarts
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Chicken and Turkey
Chicken Cordon Bleu Rolls
6 chicken breasts, pounded to 1/4 inch thickness
6 pieces prosciutto
6 slices swiss cheese
salt and pepper to taste
1/2 can (10 1⁄2 oz.) cream of mushroom soup
1/4 cup milk
1/4 cup white wine
On each chicken breast, place one piece of prosciutto and cheese.
Roll up each chicken breast and secure with a toothpick. Season
each roll with salt and pepper. Place in the Crock-Pot
In a small bowl, whisk together the soup, milk and white wine. Pour
this mixture over the chicken breast rolls. Cover; cook on Low 4 to 6
hours or on High for 3 to 4 hours. Makes 6 servings.
Recommended Unit Size: 3 - 6 Quarts
® Slow Cooker.
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