Crock Pot Chicken Cacciatore

Recipe:

8 Chicken thighs, with bone (and skin)

1 bell pepper, red or green, or both!

3 stalks celery, chopped

1 yellow onion, sliced

1/2 C red wine

1/2 C chicken broth

1/2 C water

15 oz. can diced tomatoes, no added salt

1 T Italian seasoning

1 tsp. black pepper

pinch sea salt

1 spaghetti squash

Add all ingredients to the crock pot. Turn it on low, and walk away for 5-7 hours! That's the beautiful part! 45 minutes before you're ready to eat, bake the spaghetti squash: Heat oven to 375 degrees. Pierce several holes in the spaghetti squash, and put the entire squash in the oven for about 20 minutes. Remove the squash and slice it in half (the oven makes it soft and easier to cut). But be careful... it will be hot!!! Scoop out the center pulp and seeds. The flesh will still be too hard, so put both halves back in the oven, face down on a baking sheet, with about 1/4 C water. Cook for an additional 20-25 minutes. Use a spoon and scrape out fleshy part from the shell of the spaghetti squash, it scrapes out very easily! It will work magic as a spaghetti/pasta substitute! Place 1-2 chicken pieces on the squash and spoon some sauce over the top.

Enjoy!

Recipe posted by Kelly Greco of CFSCC