This right here is a quintessential slow cooker supper…you put almost everything in before you head out the door in the morning, come home, boil some pasta and BAM. Dinner is done. Easy as that. I took the flavors of a Chicken Cacciatore and turned them into a super simple slow cooker supper. So on busy nights, you still can sit down and enjoy a home-cooked meal with your family. Happy eating!
This recipe serves four.
1 pound of boneless, skinless chicken breasts
1 onion, chopped
3 cloves of garlic, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 (8 oz) package of mushrooms (I used Cremini)
1 (28 oz) can of whole tomatoes (I love San Marzano)
1½ cups of a dry white wine
1 cup of chicken stock (or water)
salt and pepper to taste
1 pound of egg noodles, cooked to al dente (or whatever pasta you have on hand)
grated Parmesan cheese to garnish
In your slow cooker, add in the first 7 ingredients. Next, pour your wine and stock down over everything. (If you don’t want to use wine, you can just substitute with more stock). Add in a big pinch of both salt and pepper. Cover and cook on low 7 to 9 hours or on high 3 to 4 hours. When you’re ready to serve, remove the lid and shred the chicken up right inside the slow cooker using two forks. Also slightly mash up the whole tomatoes. To serve, add your cooked egg noodles to a bowl and then top with a generous portion of the chicken mixture followed by a sprinkling of grated Parmesan cheese.
That’s it! Dinner is done!