Served on a bed of warm pasta, egg noodles or rice, this meal is truly mouthwatering. Scoot a salad alongside, and you’ve got the perfect family dinner.
what you need
1 lb. (2-3) skinless, boneless chicken breasts
1/2 green bell pepper, seeded and chopped
1/2 red bell pepper, seeded and chopped
1/2 yellow bell pepper, seeded and chopped
1/2 medium yellow onion, chopped
1 large rib celery, diced
1 large carrot, diced
1 cup sliced mushrooms
2 cloves garlic, minced
1 (14.5 oz.) can diced tomatoes
1/4 cup chicken broth
3 Tablespoons tomato paste
1 Tablespoon balsamic vinegar
1 teaspoon Italian seasoning
2 Tablespoons cornstarch
1/4 cup water or chicken broth
Kosher salt and freshly cracked black pepper, to taste
Hot cooked pasta, egg noodles or rice, for serving
1 1/2 cups shredded mozzarella
To your slow cooker, add whole chicken breasts, bell peppers, onion, celery, carrot, mushrooms and garlic. Drain juice from diced tomatoes into a medium bowl; add tomatoes to the slow cooker.
To the bowl of tomato juice, add tomato paste, chicken broth, balsamic vinegar and Italian seasoning, whisking until well combined. Pour into slow cooker and stir mixture. Cover and cook on low for 6 to 7 hours, or high for 4 hours, until chicken and vegetables are tender. Remove chicken to a cutting board and shred with two forks. Add back to slow cooker.
In a small bowl, mix cornstarch and water together until no lumps remain. Pour into slow cooker and stir. Cover and cook another 10 minutes, or until the sauce has thickened. Season with salt and pepper, to taste.
Serve cacciatore over hot cooked pasta, egg noodles or rice. Sprinkle with mozzarella cheese.
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SOURCE: The Comfort of Cooking