Tuesday's Chicken Cacciatore

Slow cooker week continues with a Chicken Cacciatore recipe courtesy of Betty Crocker. It turned out good, the chicken was moist and the sauce was good.

Chicken Cacciatore

2 1/2 pounds boneless, skinless chicken thighs (about 12) (I used chicken breasts)

1 jar (4.5 ounces) sliced mushrooms, drained

2 (6 ounce) cans Italian-style tomato paste

1 can (14 ounce) chicken broth

1/2 cup white wine, if desirede

1 1/2 teaspoons dried basil leaves

1/2 teaspoon salt

1 dried bay leaf

12 ounces uncooked linguine

1/4 teaspoon dried thyme leaves

1 tablespoon cornstarch

Shredded Parmesan cheese, if desired

1. Spray 3- to 4-quart slow cooker with cooking spray. Place chicken in cooker. Add mushrooms, tomato paste, broth, wine, basil, salt and bay leaf; gently stir to mix.

2. Cover; cook on Low heat setting 8 to 10 hours.

3. About 15 minutes before serving, cook and drain linguine as directed on package. Remove chicken from slow cooker; cover to keep warm. Stir thyme into sauce in cooker. Increase heat setting to High. In small bowl, mix 1/4 cup sauce from cooker and the cornstarch until smooth; stir into remaining sauce in cooker.

4. Cover; cook 10 minutes longer, stirring frequently. Remove bay leaf before serving. Serve chicken and sauce over linguine. Sprinkle with cheese.

6 servings