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Boneless Chicken Cacciatore

Yield: 6 | Prep Time: 10 minutes | Cook Time: 5-7 hours LOW or 2-3 hours HIGH | Total Time: 2-7 hours

Ingredients

  • Olive oil
  • 6 boneless, skinless chicken breasts, sliced in half horizontally
  • 4 cups tomato-basil pasta sauce
  • 1 cup coarsely chopped yellow onion
  • 1 cup coarsely chopped green bell pepper
  • 1 can (6 ounces) sliced mushrooms
  • ¼ cup Holland House® Red Cooking Wine
  • 2 teaspoons minced garlic
  • 2 teaspoons dried oregano
  • 2 teaspoons dried thyme
  • 2 teaspoons salt
  • 2 teaspoons black pepper
  • Hot cooked pasta
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Directions

  1. Heat oil in large skillet over medium heat. Add chicken; cook 6 to 8 minutes or until browned on both sides. Remove to CROCK-POT® slow cooker using slotted spoon.

  2. Add pasta sauce, onion, bell pepper, mushrooms, red cooking wine, garlic, oregano, thyme, salt and black pepper to CROCK-POT® slow cooker; stir to blend. Cover; cook on LOW 5 to 7 hours or on HIGH 2 to 3 hours. Serve over pasta.

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