featuring guest authors; crafting tips and projects; recipes from food editor and sleuthing sidekick Cloris McWerther; and decorating, travel, fashion, health, beauty, and finance tips from the rest of the American Woman editors.

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Monday, January 30, 2012


The slow cooker is a working mom’s best friend. How about chicken cacciatore tonight? Cloris has the perfect recipe. -- AP

(serves 6)

1 tablespoon olive oil
3 lbs. chicken parts, skin removed
4 cloves garlic, minced
28 oz. can diced, seasoned tomatoes
1 lb. white mushrooms, sliced
2 lg. onions, chopped
1-1/2 cups chicken broth
1/4 cup cornstarch
1 lb. package whole grain pasta fettuccine
freshly grated parmesan cheese

Heat the oil in a skillet over medium heat. Brown chicken on all sides. Add garlic, tomatoes, mushrooms, onions and 1 cup of the broth to the slow cooker. Add chicken. Spoon some of the other ingredients over the chicken. Cover and cook on low 7-8 hrs.

Remove chicken and keep warm. Cook pasta according to package directions. While pasta is cooking, stir cornstarch into remaining broth and mix until smooth. Add to slow cooker. Cover and cook on high for 10 minutes or until mixture boils and thickens.

Plate pasta. Place chicken over pasta. Pour tomatoe/mushroom sauce over chicken and pasta. Serve over pasta. Sprinkle with parmesan cheese.

And that's what's for dinner at my house tonight. What about yours? Post a comment to enter the drawing for a book from our Book Club Friday guest author this week. -- AP

1 comment:

Jane R said...

I've been trying to use my slow cooker a little more but my recipe selection is pretty slim (other than chili and beef stew). As long as I remember to thaw the chicken ahead of time, this sounds like a great recipe to try. Thanks for posting!