User Manual

ingredients instructions

SERVINGS

◊ Olive oil

◊ 6 boneless, skinless

chicken breasts,

sliced in half horizontally

◊ 4 cups

tomato-basil pasta sauce

◊ 1 cup

coarsely chopped yellow onion

◊ 1 cup

coarsely chopped green

bell pepper

◊ 1 can (6 ounces)

sliced mushrooms

◊ ¼ cup

Holland House

Red Cooking Wine

◊ 2 teaspoons

minced garlic

◊ 2 teaspoons

dried oregano

◊ 2 teaspoons

dried thyme

◊ 2 teaspoons

salt

◊ 2 teaspoons

black pepper

◊ Hot cooked pasta

1. Heat oil in large skillet over medium heat. Add chicken; cook 6 to 8

minutes or until browned on both sides. Remove to CROCK-POT

slow cooker using slotted spoon.

2. Add pasta sauce, onion, bell pepper, mushrooms, wine, garlic,

oregano, thyme, salt and black pepper to CROCK-POT

slow

cooker; stir to blend. Cover; cook on LOW 5 to 7 hours or on

HIGH 2 to 3 hours. Serve over pasta.

FPO

Chicken Cacciatore

BONELESS

PREP: 10 mins

COOK: 5-7 hr LOW

or 2-3 hr HIGH

SLOW

COOKER