Crockpot Spicy Chicken Cacciatore

By nurseliz

Prevention

Ingredients

• # 2 cans (14 1/2 ounces each) no-sodium-added diced tomatoes
• # 8 ounces shiitake mushrooms, stemmed and sliced 1/2" thick (3 cups)
• # 2 large carrots, halved lengthwise, sliced 1/4" thick (1 cup)
• # 1/3 cup dry white wine
• # 1 tablespoon chopped fresh thyme leaves or 1/2 teaspoon dried thyme
• # 1 clove garlic, minced
• # 1 teaspoon dried basil
• # 1/4 teaspoon fennel seeds
• # 1/4 teaspoon red-pepper flakes
• # 4 each skinless chicken drumsticks and thighs (about 2 pounds)
• # 2 small yellow summer squash, sliced into 3/4"-thick rounds
• # thin strips basil leaves (optional)

Details

Servings 4

Preparation

Step 1

In a 4-quart or larger slow cooker, combine the tomatoes (with juice), mushrooms, carrots, wine, thyme, garlic, basil, fennel seeds, and red-pepper flakes. Add the chicken and toss to coat. Place the squash on top.
2.
Cover and cook on low setting for 7 to 9 hours, or until the chicken and vegetables are tender. Serve with sauce. Garnish with basil, if desired.
Nutritional Facts per serving
CALORIES 387 CAL

FAT 9.3 G

SATURATED FAT 2.3 G

CHOLESTEROL 188.2 MG

SODIUM 304.1 MG

CARBOHYDRATES 21.5 G

TOTAL SUGARS 10.1 G

DIETARY FIBER 4.7 G

PROTEIN 48.3 G