Source: a Weight Watchers weekly handout.
Weight Watchers Points Plus values: 5 pts+ (serving size = 1 cup)
WW SLOW COOKER CHICKEN CACCIATORE
1 lb skinless chicken thighs, cut into bite-sized pieces (I just used boneless/skinless chicken breasts instead, worked dandily)
1 cup fresh, frozen, or canned mushrooms, sliced (I don't like mushrooms so I didn't use these. I added a cut-up whole red pepper instead.)
1 cup fresh or frozen green peppers, sliced (I cut mine into fairly small pieces because I hate getting large chunks of anything; also, I didn't measure them, I just cut up the whole thing)
1 cup fresh or frozen onions, chopped (again, didn't measure... I used 1/2 an onion.)
1 medium garlic clove, minced (I prefer fresh ones. Also, for those of you that are unfamiliar, the PChef rep in me wants to remind you that a clove is 1 piece, not the entire bulb)
1 tbsp canned tomato paste (make sure you buy a tiny can. I thought I bought a little one and I had a ridiculous amount left so I put it in a little container and froze it. So if anyone around here needs some, holler at me. I don't know when I will use it again, probably the next time I make this.)
14.5 oz. can crushed fire-roasted tomatoes (yeah, good luck finding this, I tried 3 stores... I went ahead and bought the diced and it was just fine.)
1/4 cup dry red wine (after consulting my cooking guru friend Molly, I went ahead and used a Merlot. Add 4 pts if you drink a glass of it while you're cooking this) :)
3/4 tsp dried oregano, crushed (I thought I had this, but turns out I had ground oregano, seemed to work ok)
3/4 tsp salt 1/4 tsp black pepper
1 cup fresh, frozen, or canned mushrooms, sliced (I don't like mushrooms so I didn't use these. I added a cut-up whole red pepper instead.)
1 cup fresh or frozen green peppers, sliced (I cut mine into fairly small pieces because I hate getting large chunks of anything; also, I didn't measure them, I just cut up the whole thing)
1 cup fresh or frozen onions, chopped (again, didn't measure... I used 1/2 an onion.)
1 medium garlic clove, minced (I prefer fresh ones. Also, for those of you that are unfamiliar, the PChef rep in me wants to remind you that a clove is 1 piece, not the entire bulb)
1 tbsp canned tomato paste (make sure you buy a tiny can. I thought I bought a little one and I had a ridiculous amount left so I put it in a little container and froze it. So if anyone around here needs some, holler at me. I don't know when I will use it again, probably the next time I make this.)
14.5 oz. can crushed fire-roasted tomatoes (yeah, good luck finding this, I tried 3 stores... I went ahead and bought the diced and it was just fine.)
1/4 cup dry red wine (after consulting my cooking guru friend Molly, I went ahead and used a Merlot. Add 4 pts if you drink a glass of it while you're cooking this) :)
3/4 tsp dried oregano, crushed (I thought I had this, but turns out I had ground oregano, seemed to work ok)
3/4 tsp salt 1/4 tsp black pepper
Throw it all in the crock pot and stir it up a little bit. You're supposed to cook on high heat for 5-6 hours or low heat for 6-8 hours, but I got a later start on this than I wanted, so I actually only let mine go on high heat for 4 hours and it was done... it might vary on the size of your crockpot? I have kind of a smaller one.
This recipe makes about 4 servings but I would imagine you could double it easily enough if you wanted to.
Verdict: Not too shabby! I'll probably make this again.
Leftover quality: really good! I think the chicken actually managed to absorb more liquid while in the fridge, so that was a bonus.
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