Here’s another one of my favorite Paleo and 4 Hour Body Recipes
One of the frustrating things about cooking with a crockpot is that certain foods will dry out so severely that you just can’t eat them.
Boneless chicken breasts are one of those foods. Every time I’ve tried to make a chicken dish in the crockpot it has been inedible.
I’ve figured out the answer (and many of you more experienced cooks may have known this already)
Don’t use boneless chicken – only use bone in chicken pieces – the bone will keep the meat moist and delicious.
There is a drawback to using bone-in pieces, when the meal is done you basically have to fish out the bones and separate the meat because it will be so fall apart tender.
Here is a recipe for a chicken cacciatore
- 2 pounds bone-in (skin-on/skinless your choice) chicken thighs or a large chicken breast
- 28 oz/1 jar of spaghetti sauce – I prefer using homemade but if using jar sauce I go with Newman’s Own
- 1 small onion sliced
- 2-3 cloves garlic minced
- 1 green bell pepper sliced
- 1/4 Cup chicken broth
- pinch of dried rosemary/basil/oregano
- salt/pepper to taste
This first step is optional – but if I’m leaving the skin on, I like to season the chicken pieces and brown in a skillet. 3 minutes per side. Then place in the slow cooker.
Add your sauce, onions, garlic, pepper, chicken broth, and salt/pepper
Cook on low for 8-10 hours or on high for 4-6.
Serve and Enjoy!
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