Chicken Cacciatore - crock pot

2 lbs boneless, skinless chicken thighs - trimmed of fat and cut into large pieces (about 2-3 oz ea)
1 large onion, 1 inch diced
5 ribs celery, 1 inch sliced
1 lb white or crimini mushrooms, whole if small - halved or quartered if larger
10 cloves garlic, slivered
1 can diced tomatoes, no salt
1 (small) can Tomato puree
1/2 cup robust red wine (Chianti or Zinfandel work well)
2 tbs dried herbs to taste (Basil, Oregano, Marjoram, Sage, Rosemary, Parsley)

1/4 c. Whole wheat flour
Salt, Pepper, a few herbs if desired
Olive Oil cooking spray

Dredge the chicken pieces in the flour mixed with the salt and pepper. Brown about 3 minutes on each side in a pan sprayed with olive oil cooking spray, in batches as necessary. Deglaze the pan with the red wine.

Layer the onion and garlic in the bottom of the corck pot. Add the browned chicken, followed by other veggies and herbs. Pour the wine from the deglazing over the top. Allow to cook on medium heat for 8 to 10 hours. Avoid stirring until the very end to avoid breaking up chicken pieces.

Finish with Parmesan cheese and/or fresh chopped parsley. Serve with bread or pasta (not included in nutrition info).

Number of Servings: 6

Recipe submitted by SparkPeople user TERRIMEIER.