Classic chicken cacciatore
2
Points®
Total time: 2 hr 45 min • Prep: 15 min • Cook: 2 hr 30 min • Serves: 4 • Difficulty: Easy
The little bit of red wine in this dish makes a difference, flavor-wise. But if you’ve got an open bottle of dry white hanging around, feel free to use that instead.
Ingredients
Canned crushed tomatoes
2 cup(s)
Red wine
½ cup(s)
Tomato paste
2 Tbsp
Garlic
2 clove(s), minced
Dried oregano
1 tsp
Kosher salt
1 tsp, or to taste
Black pepper
¼ tsp
Uncooked bone in skinless chicken thigh
4 thigh(s), about 5 oz each
Cremini mushroom
2 cup(s), sliced, thickly
Bell pepper
2 item(s), small, thinly sliced
Onion
2 small, chopped
Olives
16 olive(s), large, Kalamata, pitted, quartered
Fresh parsley
2 Tbsp, coarsely chopped
Lemon zest
1 Tbsp
Instructions
1
Stir together tomatoes, wine, tomato paste, garlic, oregano, salt, and black pepper in a 4-quart or larger slow cooker. Add chicken, mushrooms, bell pepper, and onion, stirring to combine. Cover and cook until chicken is fork-tender and cooked through, 2 1/2 to 3 hours on High or 5 to 6 hours on Low. Serve sprinkled with olives, parsley, and lemon zest.
2
Serving size: 1 chicken thigh and about 1 cup vegetables with sauce
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