Side note: I'm incredibly embarrassed that I don't have this recipe in here already. Mr. Lawyer has made it at least twice here and multiple times back in Syracuse. I already have pictures of it and it's always delicious! This time around he worked with what we had (extra peppers, no onion) and didn't strictly follow the recipe. My only complaint was that this version wasn't spicy enough! Here is the "original" recipe, we often serve it over pasta.
Spicy Chicken Cacciatore
with Fennel Seed and Balsamic Vinegar
(from Not Your Mother's Slow Cooker Recipes for Two)
2 bone in chicken breast halves (or no bones or thighs, we've done it all)
Salt and pepper to taste
1 tablespoon olive oil
1 can diced tomatoes, undrained
3 tablespoons tomato paste
3 tablespoons balsamic vinegar
1 to 2 cloves garlic, minced
1 red bell pepper
1/2 teaspoon fennel seed (I often make him omit this)
1/2 teaspoon dried oregano or marjoram
1/2 teaspoon red pepper flakes
1 red onion, diced
1. Season chicken with salt and papper. Heat oil in skillet and brown chicken on both sides.
2. Add tomatoes, paste, vinegar, garlic, pepper, onion, fennel, oregano, and red pepper flakes to a crock pot. Stir to combine.
3. Add chicken to crock pot and nestle it into the sauce. Cover and cook on high for 4 to 5 hours or until chicken is tender.
Last nights was served over some leftover bow-ties.