Another crockpot recipe, this one had great promise, it smelt divine but that promise was sadly not met to my satisfaction. I think some additional chicken or vegetable stock powder mixed in with the wine would probably have made a big difference. It was good enough to get my interest without necessarily blowing me away this time so I will keep this recipe and give it another go around at a later date with a few tweaks for improvement.
The basil came straight out of the garden, next time I think a few sprigs of thyme might be a nice addition.
Crock Pot Chicken Cacciatore
2kg boneless/skinless thighs
1 large onion, thinly sliced
2 large red or green bell peppers, sliced
3 cloves garlic, crushed
1/2 teaspoon each basil and oregano
180g can tomato paste
fresh mushrooms, sliced (I left out the mushrooms as per normal)
2 bay leaves
225g can stewed tomatoes
½ tsp chilli flakes (or as desired)
salt and pepper to taste
2 cups burgundy wine
(Add some stock powder for additional flavour)
Parmesan cheese, for sprinkling before serving
Place sliced onions on bottom of crock pot. Add chicken.
Stir together remaining ingredients and pour over chicken.
Cook on low 7-9 hours or high 3-4 hours. Serve over rice.