Tia'S Crock Pot Spicy Chicken Cacciatore

• 2 1/2 - 3 lbs skinless chicken breasts, with ribs, washed and dried
• 2 pinches red pepper flakes
• black pepper, to taste
• 3 teaspoons of minced garlic (or more if desired)
• 1 green bell pepper, seeded and cubed
• 1 red bell pepper, seeded and cubed
• 8 ounces fresh mushrooms, sliced
• 2 large onions, thinly sliced
• 1 teaspoon italian seasoning
• 2 (26 ounce) jars pasta sauce (I use Classico spicy red pepper and their spicy basil combined)
• 1 (15 ounce) can tomatoes seasoned with basil garlic & oregano
• 1 bay leaf
• 1/4 teaspoon Old Bay Seasoning
• 6 -7 fresh basil leaves, torn into small pieces
• 1 teaspoon Pickapeppa Sauce (optional)
• 1 small zucchini, diced (optional)
• 1/4 cup red wine (optional)
• 4 tablespoons chilled butter
• 1/4 cup half-and-half or 1/4 cup whipping cream
• 1/2 cup fresh grated parmesan cheese

1. Place chicken in crock pot bone side up.
2. Add all seasonings and vegetables on top of chicken, including the optionals if using stop at the butter.
3. Then add the 2 jars of pasta sauce on top. I cook on high for 3-4 hours depending on how thick the chicken breasts are, stirring occasionally.
4. When the internal temperature reaches 180u0b0F using a meat thermometer, I remove the chicken and debone, placing meat back into the sauce.
5. I then add the butter, whipping cream and continue to cook for another hour on warm.
6. About 10 minutes before serving, I add the parmesan cheese.
7. Serve over pasta or I use extra wide egg noodles with warm crusty bread!

chicken breasts, red pepper, black pepper, garlic, green bell pepper, red bell pepper, mushrooms, onions, italian seasoning, pasta sauce, tomatoes, bay leaf, basil, pickapeppa sauce, zucchini, red wine, butter, whipping cream, fresh grated parmesan cheese

Taken from www.food.com/recipe/tias-crock-pot-spicy-chicken-cacciatore-333106 (may not work)