Chicken Cacciatore

Contributed By: John in Bibs

This recipe makes 6 servings

Directions:

1. Heat a pan over medium heat and add a small amount of olive oil, water, or chicken broth.
2. Sear the chicken breasts on both sides until lightly browned. (They do not need to be fully cooked.)
3. Place the browned chicken breasts at the bottom of your crockpot.  Add the chopped vegetables on top.  Pour the spaghetti sauce over the ingredients.
4. Sprinkle in your spices and gently stir to combine.
5. Cover and cook on low heat for about 8 hours.
6. If the sauce is too thin, stir in freeze-dried tomato powder or tomato paste to thicken.
7. Once cooked, shred the chicken directly in the crockpot using two forks.
8. Spread the mixture onto your lined trays.  Place dividers in the 6 portion setting.
9. Free until solid.
10. Freeze dry.
11. Store 2 portions as one serving in mylar bags for long-term storage.

Rehydration:

In a bowl, combine ½  cup of boiling water with one serving (2 portions) of chicken cacciatore.  Stir and cover.  Let it sit for 5 minutes.  Stir and let sit for an additional 2 minutes. 

Notes:  

This is a protein heavy recipe so serve with a source of carbs such as noodles or rice.  You can even freeze dry and store them along with the servings of chicken cacciatore.  Enjoy!

Nutritional Value Per 1 serving

Calories: 355  Protein: 59 g   Fat: 7 g   Carbohydrates: 11 g   Sugar: 6 g   Fiber: 3 g

Cycle times & rehydration for reference only. Your results may vary.