Slow-cooker chicken cacciatore
- Total Time
- 7:45
- Prep
- 0:15
- Cook
- 7:30
- Serves
- 4
- Difficulty
- Easy
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.
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canned crushed tomatoes14 ½ oz, fire-roasted
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red wine2 fl oz, (1/4 cup)
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canned tomato paste1 Tbsp
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garlic clove(s)2 medium clove(s), minced
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dried oregano¾ tsp, crushed
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table salt¾ tsp, or to taste
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black pepper¼ tsp
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uncooked bone in skinless chicken thigh4 thigh, (5 oz each)
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fresh mushroom(s)2 cup(s), sliced (fresh, frozen or canned)
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green pepper(s)1 medium, thinly sliced (fresh or frozen)
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uncooked onion(s)1 small, chopped (fresh or frozen)
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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