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Mushroom Chicken Cacciatore

By: Jane Bone

"Jane Bone from Cape Coral, Florida gives an Italian treatment to chicken by slow-cooking it in a zesty tomato sauce and serving it over spaghetti. 'It's great for company because it frees up time to spend with guests. Toss a salad and you're ready to eat,' she suggests."

Rate/Review | Read Reviews (13)

Prep Time:
5 Min

Cook Time:
4 Hrs

Ready In:
4 Hrs 5 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

4 (6 ounce) boneless, skinless chicken breast halves
2 tablespoons vegetable oil
1 (15 ounce) can tomato sauce
2 (4 ounce) cans sliced mushrooms, drained
1 medium onion, chopped
1/4 cup red wine or chicken broth
2 garlic cloves, minced
1 1/4 teaspoons dried oregano
1/2 teaspoon dried thyme
1/8 teaspoon salt
1/8 teaspoon pepper
Hot cooked spaghetti

Directions

In a large skillet, brown chicken in oil on both sides. Transfer to a slow cooker. In a bowl, combine the tomato sauce, mushrooms, onion, wine or broth, garlic, oregano, thyme, salt and pepper; pour over chicken. Cover and cook on low for 4-5 hours or until chicken juices run clear. Serve over spaghetti.