Ingredients
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- • 3 pounds boneless, skinless chicken thighs r
- • 2 tablespoons olive oil r
- • ½ cup dry red wine r
- • 28 ounces crushed tomatoes r
- • 1 green bell pepper, chopped r
- • 1 onion, chopped r
- • 8 ounces white mushrooms, sliced r
- • ½ cup black olives, halved r
- • 1 teaspoons dried oregano r
- • tablespoons capers (optional) r
- • 1 bay leaf r
- • Salt and pepper r
- • 1 pound whole-wheat linguine r
- • Parmesan cheese r
- • Fresh basil, julienned r
Directions
rDrizzle the olive oil in the slow cooker and place the chicken thighs in one to two layers on top of it. Season the chicken with salt and pepper. Add the bell pepper, mushrooms, onions, black olives, bay leaf and capers (if using), and then pour the red wine and tomatoes over the vegetables and chicken. Add the oregano. Cover the slow cooker and cook on low for eight hours.
r30 minutes before serving, cook the pasta according to package directions. Thicken the sauce for the cacciatore either by uncovering the slow cooker for the last hour or by transferring some of the sauce to a pot on the stove and thickening it with a cornstarch slurry. Remove the bay leaf before serving
rServe over whole-wheat linguine and top with Parmesan cheese and basil.
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