Chicken Piccata Stew
Time on High: 8 Time on Low: not recommended A Crock-Pot® slow cooker version of this popular Italian dish. The potatoes (not in the original recipe) really soak up the flavor, and the green beans round out the meal.
6 Medium potatoes
6 Chicken thighs or 4 skinless breasts
1 16 Ounce bag frozen cut green beans or 2 1/2 cups fresh (optional)
1/3 Cup Capers
2 Single- serve bottles dry white wine or ½ full-size bottle
¼ Cup Lemon juice
4 Cubes or equivalent chicken bouillon
1/8 Teaspoon of salt
1/8 Teaspoon of black pepper
3 Tablespoon of cornstarch
1/3 Cup of water
1. Peel and cut potatoes into a 1 Inch pieces (no need to peel red potatoes).
2. Put in Crock-Pot® slow cooker. Lay chicken on top of potatoes. Add green beans, and capers. Pour in wine, and add 1/8 Cup lemon juice. Also, add 4 bouillon cubes or equivalent 1/8 tsp salt, ¼ tsp pepper or estimate to your taste.
3. Cook on high for 8 hours. Be sure to taste and adjust seasoning if necessary. Twenty minutes before serving, mix 3 Tablespoons of cornstarch into 1/3 Cup water until dissolved, and add to pot and stir. Once thickened, turn off heat and take lid off to cool.