Sunday, October 12, 2008

Kumama’s Slow Cooker Chicken Cacciatore

Kumama has been on a lazy streak!! I apologize for not being more faithful to this blog!

My husband and I had the pleasure of our wonderful family and friends joining us at our home to celebrate 40 years of marriage. What a wonderful day! My family surprised me with a 5 month old Yorkie puppy. She was at my daughter’s home for a few days before the party – where she got the name Millie – perfect for her. What a joy!!

The economy crisis is impacting all of us! I will be concentrating on recipes that are economical but in cost and in preparation time. Many are having to work more hours at alternate jobs to make ends meet. I will try to also keep the recipes healthy.

The one below is for chicken cacciatore in a slow cooker. It is not particularly unique but it is a recipe you can play with. Don’t have mushrooms- leave them out. Add more onions to stretch a little if needed. If you have the red, orange or yellow peppers in the fridge – use some of those. Green peppers are usually the least expensive. Small to medium sized pepper will do, but often green peppers are sold by the pepper rather than by the pound. If this is the case- go for the largest pepper in the rack- use it all in the dish to stretch the dish or save some for another use. Thighs and drumsticks are often on sale. Today I bought a tray of 14 nice sized chicken thighs for a little over $5.00 at Wegmans! (99 cents a pound). Feel free to add herbs - fresh or dried such as parsley and thyme. Have some left over red wine- throw in a splash

Just for the record ,the more traditional Chicken Cacciatore or Hunters stew has a brown sauce- not the red sauce listed here. .

Kumama’s Slow Cooker Chicken Cacciatore

Serves 6 hungry people- with leftovers

1 Large package of chicken drumsticks and/or thighs (10-12 pieces) – skin removed
1 large onion sliced
1 8-ounce can of tomato sauce
1 8 ounce canned sliced mushrooms – drained (OK to use stems and pieces or fresh)
1 large can of diced tomatoes – seasoned or plain
1 sliced green pepper
2 cloves of garlic minced (or1 teaspoon garlic powder)
Salt and pepper to taste
½ teaspoon Tabasco sauce (optional)

Cooked pasta noodles or rice – use any pasta that you have on hand – the long skinny ones like spaghetti seem to work best . Whole wheat pasta and brown rice are the healthier choices.

Remove skin from chicken and discard. Put onions and peppers in the slow cooker; add chicken, mushrooms. Add tomato sauce and diced tomatoes. Add Tabasco sauce if using. Cook on low for 7-9 hours or 3-4 hours on high. Serve it over either rice or linguine noodles.
Tastes even better the second day.

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