CHICKEN CACCIATORE SLOW COOKER PIONEER WOMAN RECIPES

Steps:

• Soak the mushrooms in 2/3 cup hot water, 10 minutes. Strain through a paper towel-lined sieve, reserving the liquid. Rinse the mushrooms and finely chop.
• Meanwhile, toss the chicken and carrot with the olive oil in a 6- to 8-quart slow cooker; season with salt and pepper. Top with the chopped mushrooms, garlic and basil sprigs, then pour in the tomatoes and their juices. Whisk the red wine with the flour, tomato paste and reserved mushroom liquid in a bowl until smooth; add to the slow cooker. Cover and cook on low, 7 hours.
• About 10 minutes before the chicken is done, cook the rice as the label directs. Uncover the slow cooker and stir, breaking up the chicken into chunks; let stand, uncovered, until the sauce is thickened, about 15 minutes. Discard the basil sprigs and season with salt and pepper. Serve the chicken with the rice; top with torn basil.

Steps:

• Season the chicken chunks lightly with salt and pepper and put them in a slow cooker. Sprinkle over the five-spice powder. Stir together the stock, soy sauce, ginger, sriracha and garlic in a small bowl and pour over the chicken. Cover and cook on high for 3 1/2 hours.
• After 3 1/2 hours, mix together the cornstarch with 2 tablespoons water in a small bowl. Stir it into the slow cooker along with the sesame oil. Add the broccoli and peppers, cover and continue cooking on high for 30 minutes. Taste the sauce and adjust the seasoning.
• Serve over rice garnished with scallions and sesame seeds.