Chicken Cacciatore 1 large onion, thinly sliced 2½ to 3 pounds of chicken (I use breasts, anything will work) 2 6-ounce cans of tomato paste 1 4-ounce can sliced mushrooms (I use the liquid in the tomato mix) salt and pepper, to taste (doesn’t need much of either) 1-2 cloves garlic, minced 1-2 teaspoons oregano ½ teaspoon basil bay leaves (I usually use four or so, push them into sauce) ¼ cup dry white wine (I use cooking wine and usually more than ¼ cup) Place onion slices in the bottom of the crockpot. Cover with the chicken. In a bowl or something, stir together the tomato paste, mushrooms, salt, pepper, garlic, oregano, basil and wine. Spread over the chicken. Push in the bay leaves. Cover and cook on high for 3 or 4 hours (I found that cooking it 7 or 8 hours on low made chicken very dry and stringy). I serve this over green beans, or over caulifower, or over zucchini, for myself. My husband likes it over mashed potatoes, or spaghetti, or noodles. A new favorite is to thin the sauce a little with sour cream or half and half, and shred the chicken finely, and eat it over romaine. Sharon in D.C.