Cooking Mommy: Crockpot Chicken Cacciatore

Wednesday, October 31, 2012

Crockpot Chicken Cacciatore

I got the original recipe off skinnytaste, but I did modify it some. I think it's an obsession. I can't leave a recipe alone. Maybe I feel I have to make it my own. Either way, I had this on a Sunday afternoon for lunch, and it was yummy. Put it all in the crockpot before church and it was done when we got home. I love crockpot meals on Sunday. I had my in laws over, and we all enjoyed it. I did use chicken breasts instead of thighs since I don't like dark meat. She suggests skin removed and bone in, but I didn't feel like going through the whole removing skin, and I couldn't find any breasts with bone in, skin removed.

Ingredients
2 lbs chicken breasts or thighs
26oz jar traditional spaghetti sauce, watch for allergens
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1/2 large onion, diced
1 tsp oregano
1 bay leaf
salt and pepper, to taste
Parmesan cheese to put on top, optional

Directions
Dump everything into the crockpot, give a quick stir, and set on low for 8 hours or high for 4-6 hours. Remove lid for last hour and keep on high. Remove bay leaf and serve over pasta or rice and top with parmesan cheese if desired. She includes another method that requires browning the chicken beforehand, so go to the link above if you want to see that.

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Allergies and Intolerances

My son, Daniel previously had allergies to egg whites and peanuts. I am lactose intolerant. My nephews have allergies to many foods. I will try my best to label things to help those with allergies since I know it's difficult finding recipes sometimes when someone in your home has common food allergies. Make sure you check labels yourself. If it's marked soy-free or nut-free, it only means it doesn't have the soy or nut protein in it, not necessarily the oils. Look for dairy-free, egg-free, gluten/wheat-free, nut-free, and soy-free labels.

Egg replacements

If you need an egg free recipe, I have some great egg replacements. Now these really won't work in recipes that require a lot of eggs, like a meringue or cheesecake, but they do work well in most recipes I've ever tried.

Egg replacement #1: use 1 Tbsp ground flax seed and 3 Tbsp of water in place of 1 egg. Why this works? I don't know, but flax seed is extremely healthy for you, full of lots of omega fatty acids, so this is my preferred substitute.

Egg replacement #2: Boil 1 cup of water and 1 packet of unflavored gelatin together. In it's liquid state, use 3 1/2 Tbsp of this in place of 1 egg.

I have found sometimes one works better than the other. The flax seed seems to work better overall, I believe, but my mother-in-law made Christmas cookies with the gelatin and you couldn't even tell the difference.