Monday, November 1, 2010
Crock Pot Paleo Chicken Cacciatore
I love my crock pot! Especially this time of year! Especially tonight! This cacciatore really turned out great and was SO unbelievably easy! But the best part is coming home to watch the Giants in the World Series! ...to a house that smells wonderful ...to a dinner that cooked itself! ...and to an awesome VICTORY for the bay area! Whooo Hooo, Giants! What a night!
8 Chicken thighs, with bone (and skin)
1 bell pepper, red or green, or both!
3 stalks celery, chopped
1 yellow onion, sliced
1/2 C red wine
1/2 C chicken broth
1/2 C water
15 oz. can diced tomatoes, no added salt
1 T Italian seasoning
1 tsp. black pepper
pinch sea salt
1 spaghetti squash
Add all ingredients to the crock pot. Turn it on low, and walk away for 5-7 hours! That's the beautiful part! 45 minutes before you're ready to eat, bake the spaghetti squash: Heat oven to 375 degrees. Pierce several holes in the spaghetti squash, and put the entire squash in the oven for about 20 minutes. Remove the squash and slice it in half (the oven makes it soft and easier to cut). But be careful... it will be hot!!! Scoop out the center pulp and seeds. The flesh will still be too hard, so put both halves back in the oven, face down on a baking sheet, with about 1/4 C water. Cook for an additional 20-25 minutes. Use a spoon and scrape out fleshy part from the shell of the spaghetti squash, it scrapes out very easily! It will work magic as a spaghetti/pasta substitute! Place 1-2 chicken pieces on the squash and spoon some sauce over the top. I hope you enjoy this totally easy and tasty VICTORY dinner!