The other day I made a pot of tasty chicken cacciatore. The whole family swooned over the recipe and the girls actually did not mind having leftovers last night. It has been awhile since I have used my crockpot, but with money tight this past month I decided to do something I have been trying to do, and that's actually plan meals for two weeks. And I totally rocked it out! With how busy it has been since both girls started school I decided most dinners needed to be made via crockpot.
This recipe is adapted from the Betty Crocker Slow Cooker mag winter 2007. You know, those small recipe books you find at the checkouts? I am addicted to them and can't stop myself from buying them. Now (after years of collecting) I am finally putting them to use...lol
Oh and by the way, do you notice anything different about this post? I have a new obsession... digital scrapbooking! I have always (and still do) marvel at the wonderful digi scrap pages Katie @ Katie's Nesting Spot posts and have always wanted to do it, but thought it was too hard. Then I saw a giveaway for My Memories Digital Scrapbooking program hosted by Annie Bakes and thought, "what the hell". Well I won!!!
It really is a lot easier than I thought and all the amazing designers out there who create these kits for digital scrapbooking are genius and so talented. Anyways, yes I have been having a blast and now can add a little more oomph to the blog as well as finally getting my years of pictures into an album...lol :)
* 12 boneless skinless, chicken thighs
* 4.5 oz Sliced Mushrooms, drained
* 12 oz Italian style tomato paste
* 14 oz Chicken Broth
* 1/2 cup White Wine
* 1 1/2 tsp Basil
* 1/4 tsp Thyme
* Pinch Salt
* 1/2 tsp Black Pepper
* 1 Bay Leaf
* 12 oz Linguine
* 1 tbs Cornstarch
Spray slow cooker with cooking spray. Place chicken, mushrooms, tomato paste, chicken broth, wine, spices and bay leaf into cooker. Stir gently to mix. Cover and cook on Low for 8 hours.
About 15 minutes before serving, cook and drain linguine. Remove chicken for cooker and cover to keep warm. increase heat to High. in a small bowl, mix 1/4 sauce from the cooker and 1 tbs cornstarch until smooth. Add mixture back into the cooker and stir. Return chicken back to cooker, cover and cook on high for 10 minutes. Serve chicken and sauce over pasta, sprinkle with parm.