Crockpot Chicken Cacciatore

The more I cook, the more I love my crockpot.  In particular, I love the fact that I can through food into it in the morning, and have something surprisingly tasty by evening. This recipe is my take on an Italian classic. I simplify things a bit by not browning the chicken.  Serve over noodles or rice and with a green vegetable on the side. I use chicken thighs as I find the meat to be tastier than breasts, but of course you can adjust to your preferences.

Crockpot Chicken Cacciatore

1 pound boneless, skinless chicken thighs
1 red onion, peeled and cut into thin slices
1 red pepper, seeded and sliced into julienne strips
1/2 pound mushrooms, cleaned and sliced thin
2 cloves garlic, minced
1 T Rosemary, crushed
1 16 oz. can fire roasted tomatoes
2 T balsamic vinegar
1 t dried thyme
Salt and red pepper to taste

In a medium crockpot (3 1/2 to 4 qt), scatter slivered onion on the bottom.  Place chicken thighs over onion.  If the chicken pieces are very large, you can cut in half.  Layer red pepper and mushrooms over the chicken.  In a bowl, combine the tomatoes, rosemary, thyme, vinegar and season to taste.  Evenly pour over the contents of the crockpot.  Cook on low for about 8 hours.

shared at $5 Dinners and Tempt My Tummy Tuesday