Slow-cooker chicken cacciatore
- Total Time
Cacciatora means “hunter-style.” It’s the type of food hunters would eat after getting home from a long morning in the countryside. These dishes typically combine meat and broth with onions, mushrooms, and tomatoes; bell peppers and wine are optional. The sweetness and punch of onion rounds out the dish. Throw it all in a slow cooker and you’ll end up with tender, fragrant meat, melting vegetables, and an intense broth. It’s low-and-slow cooking at its best.
canned crushed tomatoes14 ½ oz, fire-roasted
red wine2 fl oz, (1/4 cup)
canned tomato paste1 Tbsp
garlic clove(s)2 medium clove(s), minced
dried oregano¾ tsp, crushed
table salt¾ tsp, or to taste
black pepper¼ tsp
uncooked bone in skinless chicken thigh4 thigh, (5 oz each)
fresh mushroom(s)2 cup(s), sliced (fresh, frozen or canned)
green pepper(s)1 medium, thinly sliced (fresh or frozen)
uncooked onion(s)1 small, chopped (fresh or frozen)
olive(s)33 ⅔ gm, (1/4 cup) chopped, black olives
- Whisk together tomatoes, wine, tomato paste, garlic, oregano, salt, and pepper in 3- to 5-quart slow cooker. Add chicken, mushrooms, bell pepper, and onion. Cover and cook for 6–7 hours on low or 3–31/2 hours on high.
- Sprinkle with olives and serve.
- Serving size: 1 thigh and about ¾ cup vegetables