I have been completely unaware of what I have been missing. I’ve never once cooked with a slow cooker, and I’ve successfully completed my first attempt. I was gifted my first slow cooker for Christmas, and I almost made a big no-no when I opened the package. Like with most appliances, I assume that they are easy and don’t require a look at the directions; so, I plugged the bad boy in, turned it on high and began to get my ingredients ready to throw in. I noticed immediately, that the cooker had a very strange smell to it after it was turned on. I was afraid that the food would taste like the metal smell, and so I decided maybe I should dig the instructions out of the trash and figure out what was going on. I read the instructions and realized that you have to leave it on for twenty minutes with water inside, before use. Thank goodness that I read the instructions, or else my meal would’ve been ruined. For my first go around, I would say this was a really good meal. The chicken was added whole, and it ended up coming out so tender that it would fall a part when touched with a fork. I loosely followed this recipe loosely.
Slow Cooker Chicken Cacciatore
6 chicken tenderloins (3 chicken breasts)
Salt & Pepper
1/4 cup red wine
2 tablespoons capers
1 onion, chopped
1 pound fresh mushrooms, thickly sliced
2 cloves garlic, minced
1 cup chicken broth
2 tablespoons tomato paste
1 can diced tomatoes, undrained
2 tablespoons cornstarch
1. Add your chicken, wine, capers, onions, mushrooms, garlic, chicken broth, tomato paste, diced tomatoes, and seasoning to the crock pot. Set on low and cook for 7 to 9 hours, or high for 4 or 5 hours.
2. 20 minutes before serving time, use a large spoon and scoop out about 1/2 cup worth of just the juice. Add the cornstarch in and stir until no clumps. Add the cornstarch/juice mixture to the crock pot, stir, and then allow to thicken.
3. Serve over rice or noodles. I used egg noodles.