Tired of the same old baked chicken? Then try this delicious cacciatore recipe from our friend’s family cook book. Thanks, Andrea!

1.5 pounds chicken, chopped (we used both light and dark meat)
2 Tablespoons olive oil
2 onions, chopped
4-5 cloves garlic, diced
1 green, yellow, orange & red bell pepper, sliced
10 brown mushrooms, sliced
1 can (15 oz) petite diced tomatoes
1 can (6 oz) tomato paste
1/2 cup red wine (don’t forget to save some for the chef)
1/2 cup chicken broth (we used chicken base and water)
1 Tablespoon basil
1 Tablespoon oregano
1 bay leaf
salt and pepper to taste
* we added a small can of enchilada sauce for some more kick

In a crock pot, add the fresh cut vegetables. Coat chicken with olive oil and place on top of vegetables. Then add tomatoes, tomato paste, wine, broth, and herbs. Cover with lid and set on Hi for 2.5 hours or Lo for 6 to 7 hours.

Serve over rice or pasta.