3 pounds of skinless, boneless chicken breasts or thighs
15 ounces of crushed tomatoes
6 ounce can of tomato paste
1 cup of chicken broth
1 onion, chopped
1 green pepper, chopped
1/2 cup dry, red wine
1-2 cups of fresh, sliced mushrooms
1 tsp basil
1/2 tsp salt
1/8 tsp pepper
Layer ingredients in crock pot. Cook on low for 6-8 hours.
For a thicker sauce, mix 2 T of cornstarch with 3 T of water. Stir until smooth. Remove the chicken from the crockpot. Stir in the cornstarch mixture and cook for 15 more minutes.
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