Slow Cooker Chicken Cacciatore

We (hopefully) just had our last snow of the season. This has been one crazy winter! I figured I should make just one more “comfort food” perfect for a cold winter day. This recipe for Chicken Cacciatore from Cooking Light uses a slow cooker to make tender chicken thighs in a slightly spicy chunky tomato broth. (Cacciatore, or “hunter”, in Italian usually refers to a dish made with tomatoes, bell peppers, onions, and wine.)

You only have to cook the chicken in the slow cooker for 4 hours, so this recipe isn’t exactly good for a weeknight if you work during the day. It would make a great Saturday meal; prepare everything in the early afternoon to have dinner ready that night.

Ingredients:

• 1/2 cup all-purpose flour
• 8 skinless, boneless chicken thighs (about 2 pounds)
• 1 tablespoon olive oil
• 1 large onion, chopped
• 1 large red bell pepper, chopped
• 6 garlic cloves, minced
• 1/2 cup dry red wine
• 1/2 cup tomato puree
• 1 tablespoon tomato paste
• 2 tablespoons capers
• 1 1/2 teaspoons crushed red pepper
• 1 teaspoon dried oregano
• 1 teaspoon black pepper
• 3/4 teaspoon salt
• 1 (14.5-ounce) can unsalted petite diced tomatoes, drained
• 1/4 cup chopped fresh parsley

Place the flour in a shallow dish. Dredge the chicken in flour, shaking off excess.

Heat a large saute pan over medium-high heat. Add the olive oil and swirl to coat.

Add half of the chicken and cook for 4 minutes on each side or until browned.

Add the chicken to your slow cooker. Repeat procedure with remaining chicken.

While waiting for the chicken to cook, chop your onion, red bell pepper, and garlic.

Reduce heat to medium. Add onion, bell pepper, and garlic to the saute pan and sauté for 4 minutes.

Add the wine and bring to a boil. Simmer for 2 minutes.

Add the bell pepper mixture, tomato puree, tomato paste, capers, crushed red pepper, oregano, salt, pepper, and drained petite diced tomatoes to the slow cooker.

Mix to combine.

Cover and cook on low for 4 hours or until chicken is tender.

Sprinkle with parsley and serve over pasta or polenta.

The chicken is fall-apart tender when it’s finished in the slow cooker. It soaks in all the flavors and makes for one really awesome comforting meal. The sauce is mostly chunky with a bit of thinness to it so be sure to have something to sop up all that yumminess!

I honestly think this could stand a bit more spice to it, but it’s really flavorful as is. I think some fresh oregano on top would be a really nice addition to this recipe as well!

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Slow Cooker Chicken Cacciatore

Prep Time: 15 minutes

Cook Time: 4 hours, 15 minutes

Total Time: 4 hours, 30 minutes

Yield: 8 servings

Ingredients

• ½ cup all-purpose flour
• 8 skinless, boneless chicken thighs (about 2 pounds)
• 1 tablespoon olive oil
• 1 large onion, chopped
• 1 large red bell pepper, chopped
• 6 garlic cloves, minced
• ½ cup dry red wine
• ½ cup tomato puree
• 1 tablespoon tomato paste
• 2 tablespoons capers
• 1½ teaspoons crushed red pepper
• 1 teaspoon dried oregano
• 1 teaspoon black pepper
• ¾ teaspoon salt
• 1 (14.5-ounce) can unsalted petite diced tomatoes, drained
• ¼ cup chopped fresh parsley

Instructions

1. Place the flour in a shallow dish. Dredge the chicken in flour, shaking off excess.
2. Heat a large saute pan over medium-high heat. Add the olive oil and swirl to coat.
3. Add half of the chicken and cook for 4 minutes on each side or until browned.
4. Add the chicken to your slow cooker. Repeat procedure with remaining chicken.
5. Reduce heat to medium. Add onion, bell pepper, and garlic to the saute pan and sauté for 4 minutes.
6. Add the wine and bring to a boil. Simmer for 2 minutes.
7. Add the bell pepper mixture, tomato puree, tomato paste, capers, crushed red pepper, oregano, salt, pepper, and drained petite diced tomatoes to the slow cooker.
8. Cover and cook on low for 4 hours or until chicken is tender.
9. Sprinkle with parsley and serve over pasta or polenta.

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