Crockpot Chicken Cacciatore w/ Pinot Noir Tomato Sauce over Farfalle Pasta

Megan Hampton


This is a fun dish that I love to make for my family! It's so full of color and flavor, you can't not give it a shot!

***Disclaimer - 99% of the dishes represented by the photographs are shot with a Pro SLR camera and owned by me. The appearance of the dishes are an accurate result of my recipes, and are usually taken immediately after the dish is completed. Please feel free to use my photos as a guide in achieving perfect results when you make the dishes, as well as share any changes you might have made to the recipe to personalize it, as I might be interested in giving it a try!

pinch tips: How to Carve a Whole Chicken





25 Min


8 Hr


3 lb
(6-8) chicken thighs (skin removed)
14 oz
can italian seasoned diced tomatoes
6 oz
can tomato paste
1 c
chicken broth
1 large
onion (sliced)
4 clove
fresh garlic (4 tsp of jarred minced is fine)
green bell pepper (chopped)
1 c
sliced mushrooms
1/2 c
pinot noir wine
1 tsp
italian seasoning
bay leaves
1/2 tsp
celery powder
1/8 tsp
fresh ground pepper
1/2 tsp
1/4 c
white sugar
2 Tbsp
3 Tbsp
1 lb
farfalle (bowtie) pasta

Directions Step-By-Step

Place all ingredients in slow cooker in no particular order except pasta, cornstarch, water and sugar. Cover and cook on low 6-8 hours (chicken will fall apart). It will not look like alot of liquid at first, but after cooking for a few hours, the juices from the chicken will change that. Don't add more liquid than the recipe calls for.

2 hours before serving add sugar and stir.

20 minutes before serving, stir in well blended cornstarch/water mixture. Make pasta according to directions on package.

Place a few pieces of chicken on a bed of pasta, and spoon desired amount of sauce over chicken and pasta. Sprinkle w/ Fresh Parmesan and enjoy!

This dish is very low in fat and sodium, and can be adjusted by using less salt, brown rice or whole grain pasta.

About this Recipe

Regional Style: Italian