CHICOPEE, Mass. (Mass Appeal) – Looking for an easy, inexpensive recipe you can make for your family that will make those hectic school nights a little less stressful? Personal Chef Bill Collins from ChefBill.com showed us how to make chicken cacciatore in the slow cooker with an easy orzo spinach side!
Chicken Cacciatore in a Slow Cooker
1 28 oz can diced tomatoes
¼ cup balsamic vinegar
1 6 oz can tomato paste
1 teaspoon dried oregano
1 teaspoon salt
½ teaspoon black pepper
1 onion, peeled and sliced
4 cloves of garlic, peeled and minced
8 oz mushrooms, sliced
4 chicken breast halves, bone-in and skinless
1. Place the tomatoes, vinegar, tomato paste, oregano, salt and pepper into the slow cooker and stir until it’s all combined.
2. Mix the mushrooms, onions, and garlic into the tomato mixture, and place the chicken, bone-side down, on top.
3. Place the cover onto the slow cooker, and cook on low for approximately 8 hours.
The timing of the cooking will vary based on your slow cooker and the size of the chicken. It may be a bit less, than 8 hours.
Orzo with Spinach
2 tablespoons olive oil
3 cloves garlic, peeled and minced
2 cups chicken or vegetable stock, or water
1 cup uncooked orzo
1 10 oz package, thawed previously-frozen spinach. Strain out most of the excess water
1/2 cup grated Parmesan
Salt and pepper to taste
1. In a large saucepan, over a medium heat, sauté garlic in olive oil for 20 seconds.
2. Stir in orzo, then add the broth and spinach. Bring to boil, and simmer 10-15 min, or until broth is absorbed and orzo is cooked al dente.
3. Stir in the parmesan, salt and pepper. Add more of any of these to taste