Mushroom Chicken Cacciatore

Mushroom Chicken Cacciatore

4 boneless skinless chicken breast halves (about 1-1/2 pounds)
2 tablespoons vegetable oil
1 can (15 ounces) tomato sauce
2 cans (4 ounces each) sliced mushrooms, drained
1 medium onion, chopped
1/4 cup red wine or chicken broth
2 garlic cloves, minced
1-1/4 teaspoons dried oregano
1/2 teaspoon dried thyme
1/8 to 1/4 teaspoon salt
1/8 teaspoon pepper
Hot cooked spaghetti

In a large skillet, brown chicken in oil on both sides. Transfer to a 3-qt. slow cooker. In a bowl, combine the tomato sauce, mushrooms, onion, wine or broth, garlic, oregano, thyme, salt and pepper; pour over chicken.

Cover and cook on low for 4-5 hours or until a meat thermometer reads 170°. Serve over spaghetti. Makes 4 servings.