An easy way to up the nutrition on this dish is to use high fibre or whole wheat pasta instead of regular. If you don’t have fresh basil, you can used dried instead. The rule of thumb when converting is to use ⅓ of the amount dried that you would fresh. So this recipe calls for ½ a cup of fresh, so you would use 2 tablespoons plus 2 teaspoons of dried. This recipe will serve 6.
12 chicken thighs, skin and fat removed
Olive oil spray or enough oil to coat a pan
2 red bell peppers, chopped
2 cups mushrooms, sliced
1 onion, chopped
4 garlic cloves, finely chopped
2 (796ml) cans crushed tomatoes
½ cup chicken broth, more if needed*
2 teaspoons dried oregano leaves
½ cup chopped fresh basil leaves
Salt and freshly ground black pepper
6 cups cooked (12 oz. uncooked) pasta
Season the chicken with salt and pepper. Heat a large pan over a medium-high heat and spray with cooking oil. Add the chicken to the pan and brown on each side for about 3-4 minutes. Add all other ingredients to the slow cooker, except the mushrooms. Season with salt and pepper. Add the mushrooms in the last hour, mushrooms can be omitted if you are not around to toss them in. Cook on low for 6 hours. In the last hour add the mushrooms. Serve over pasta. If you are preparing this ahead of time, complete the steps above, however after browning the chicken, allow to cool and then add all of the ingredients, minus the mushrooms and pasta into a gallon sized freezer bag. Remove as much air as possible from the bag and store in your freezer. On the day you wish to make your Cacciatore, allow it to cook on low for 8 hours. Again, add the mushrooms in at the last hour and then serve over pasta. *Depending on your crock pot you may need to add more liquid.