Chicken Cacciatore
1 large onion, diced
10 to 12 skinless, boneless chicken breasts
2 cans (6 oz. each) tomato paste
1 can (28 oz.) diced, plum tomatoes
1/2 cup EACH diced green pepper and sliced celery
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. minced garlic (2 large cloves)
1 tsp. oregano
1 tsp. basil
1/2 tsp. celery seed
Saute onion in a bit of oil until lightly golden. Stir in garlic; saute one minute more.
In a medium bowl, combine all ingredients (except chicken) and stir until well blended. Spread a small amount of sauce in the bottom of a 5 or 6 quart crock pot.
Place a single layer of meat over sauce; coat with a bit more sauce. Place any additional chicken pieces between layers of sauce. Cover; cook on HIGH setting for 3 hours.
Serve with hot speghetti, Ceasar salad and crusty garlic bread.
Serves 10.
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