slow cooker chicken cacciatore
Quick and easy with delicious results. I tend to use boneless skinless chicken breasts and I cut them into large chunks. However, the recipe is also great with thighs. Bone-in is also an option. I tend not to use bone-in because there are members in my family who don't like to deal with the bones.
Blue Ribbon Recipe
This Crock Pot chicken cacciatore is a keeper! Wine adds a depth of flavor. The fresh veggies and Italian seasoning give this dish lots of flavor too. The chicken soaks up all the juices from the vegetables. We used boneless, skinless chicken thighs and they were fall-apart tender. This is made even better by topping with a little grated Parmesan cheese. If cooking for a family, we would recommend doubling the recipe. People will definitely be asking for seconds (maybe thirds!).
Ingredients
- 1 pound chicken breast or thighs (I prefer skinless and boneless)
- 1 can crushed fire roasted tomatoes, 14.5 oz.
- 1 cup mushrooms (sliced or whole, your choice)
- 1 - green bell pepper, sliced
- 1 - onion, chopped
- 1 - garlic glove, minced
- 1/4 cup dry red wine or broth
- 1 tablespoon tomato paste
- 3/4 teaspoon dried oregano
- 3/4 teaspoon salt
- 3/4 teaspoon pepper
- - cooked rice
How To Make slow cooker chicken cacciatore
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Step 1Put all ingredients in a slow cooker except the chicken. Give it a stir. -
Step 2Place chicken on top.
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Step 3Cover and cook 5-6 hours on high or 6-8 hours on low.
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Step 4Great over cooked rice.
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