Slow Cooker Chicken Cacciatore

This particular photo is a leftover verion and tastes even better like many leftover, reheated meals!

Servings: 6

Ingredients:                                                                   

3 tbsp olive oil

1 ½ cups carrots peeled & diced

1 ½ cups of chopped celery

1 ½ cups of diced onion

1 tbsp black truffle oil

3 tbsp tomato paste

3 tsp of dried oregano

1 ½ tsp dried basil

½ tsp red pepper flakes

½ tsp salt

Freshly ground pepper to taste

¾ cup of dry white wine

12 boneless, skinless chicken thighs

2 28oz cans of crushed tomatoes

12 ozs sliced mushrooms

2/3 cups of mixed seedless olives

3 tbsp of chopped Italian parsley

Shredded parmesan cheese

Directions:

Add olive oil to a 12-inch skillet over medium heat. Add carrots, celery, and onions. Cook for 5 minutes.  Add the tomato paste, oregano, basil, red pepper flakes, salt & pepper and stir.  Cook for about 2 more minutes.  Add the wine and bring the mixture to a simmer.

Add the chicken to the slow cooker and spoon the mixture over the chicken.  Add in the crushed tomatoes.  Cover and cook on low for 5 hours or until the internal temperature of the chicken reaches 165 degrees. Stir in the mushrooms & parsley, cover and continue to cook on low for an additional 60 minutes. Garnish individually servings with desired parmesan cheese.

Serve over your favorite pasta.