April 18, 2015.
Recipe # 108.

                                                            Crock-Pot Chicken Cacciatore

3 Pounds Chicken Tenderloins.
1 Onion; chopped.
2-3 Cloves of Garlic; chopped.
1 Small Box Fresh Mushrooms; cleaned and sliced.
1/2 Green Bell Pepper; chopped.
1/2 Red Bell Pepper; chopped.
1 Stalk of Celery; cleaned and sliced.
1 Teaspoon Fresh or 1/2 teaspoon Dried Oregano.
1 Teaspoon Fresh Basil or 1/2 teaspoon Dried Basil.
1 Bay Leaf.
1 Large Can or 2 Small Cans Reduced Sodium Tomato Paste.
3/4 Cup White Cooking Wine.
Water if needed to keep it from drying out.
Olive Oil for browning.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season and brown the Chicken, Onion, Garlic and Peppers in the Olive Oil.
Transfer into the Crock-Pot.
Stir together the rest of the ingredients and pour them over the Chicken and browned Vegetables.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours.
Serve over cooked Egg or No Yolks Noodles or Rice if preferred.

This recipe is a nice lower calorie and fat version of the traditional. Serve it with a nice salad and maybe some Garlic Bread for a delicious and satisfying meal. Nutritious, too!