Sarahs Slow Cooker Chicken Cacciatore Recipes

CHICKEN CACCIATORE IN A SLOW COOKER

Steps:

• Place chicken in a slow cooker; stir in spaghetti sauce, tomato paste, mushrooms, onion, bell pepper, garlic, oregano, basil, black pepper, and red pepper flakes. Cover.
• Cook on Low until chicken is tender, 6 to 8 hours.

BETTER-THAN-EVER SLOW-COOKER CACCIATORE

Steps:

• Place onions in slow cooker; top with chicken and bay leaf. Mix next 6 ingredients in medium bowl. Add mushrooms; stir to evenly coat. Spoon over chicken; cover with lid.
• Cook on LOW 7 to 9 hours (or on HIGH 4 to 5 hours). About 15 min. before ready to serve, cook pasta as directed on package, omitting salt.
• Drain pasta. Remove bay leaf from chicken mixture; discard. Spoon chicken mixture over pasta; top with cheese and parsley.

SLOW COOKER CHICKEN CACCIATORE WITH MUSHROOMS AND BACON

Steps:

• Fry the bacon in a large (12-inch) skillet over medium-high heat until crisp and the fat is rendered, about 8 minutes. Using a slotted spoon, transfer the bacon to a 6- to 8-quart slow cooker, leaving the fat behind in the skillet. Add the mushrooms to the fat in the skillet and let them cook over medium-high, stirring only a few times, until the mushrooms have shrunk, released their liquid and started to lightly brown, about 8 to 10 minutes. Stir in the chopped garlic and tomato paste. Pour in the wine and let it come to a bubble, scraping up the browned bits from the bottom of the pan. Scrape the mixture into the slow cooker.
• Add the onion, bell pepper, roasted peppers, tomatoes, capers, vinegar, oregano, red-pepper flakes and garlic powder to the slow cooker and stir to combine. Add the chicken, season with 1 teaspoon salt and a generous amount of pepper and stir to combine. Cook on low until the chicken is very tender and the flavors are blended, about 4 hours. (At this point, the dish holds well on the warm setting for several hours.)
• Using two forks, break the chicken up into large chunks. Stir in the parsley and let it warm through. Taste and add salt and pepper if necessary. Serve over polenta or pasta or in hoagie rolls, if desired, or alone in bowls. Top with basil and Parmesan.

SARAH'S SLOW COOKER CHICKEN CACCIATORE

Steps:

• Remove skin from chicken thighs; place in a slow cooker with tomatoes, chicken broth, mushrooms, and thyme.
• Cover slow cooker and cook on Low for 8 hours.
• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, 9 to 11 minutes. Drain.
• Combine Parmesan cheese and Romano cheese together in a bowl. Scoop 1 cup of tomato mixture from slow cooker and stir in cornstarch. Pour cornstarch mixture back into slow cooker and stir well to combine. Cover and cook for 10 minutes, stirring occasionally. Turn slow cooker off. Stir in cooked penne and top with cheese mixture.

SLOW COOKER PORK CHOP CACCIATORE

Steps:

• Heat a large skillet over medium-high heat. Add the cooking oil. Add the pork chops to the pan and brown on both sides, no need to cook all the way through, the slow cooker will do that. Set aside while you make the sauce.
• Add the diced tomatoes, tomato paste, chicken broth, garlic, salt, pepper, thyme and oregano to the slow cooker. Stir until the tomato paste dissolves into the diced tomato juice. Add the onion and mushrooms, stir again. Add the pork chops into the sauce.
• Cover and cook on low for 6-7 hours without opening the lid during the cooking time.
• Serve over pasta or rice and enjoy!

SLOW COOKER CHICKEN CACCIATORE

Steps:

• 1. Put all ingredients in a slow cooker except the chicken. Give it a stir.
• 2. Place chicken on top.
• 3. Cover and cook 5-6 hours on high or 6-8 hours on low.
• 4. Great over cooked rice.

SARAH'S SLOW COOKER CHICKEN CACCIATORE

Steps:

• Remove skin from chicken thighs; place in a slow cooker with tomatoes, chicken broth, mushrooms, and thyme.
• Cover slow cooker and cook on Low for 8 hours.
• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, 9 to 11 minutes. Drain.
• Combine Parmesan cheese and Romano cheese together in a bowl. Scoop 1 cup of tomato mixture from slow cooker and stir in cornstarch. Pour cornstarch mixture back into slow cooker and stir well to combine. Cover and cook for 10 minutes, stirring occasionally. Turn slow cooker off. Stir in cooked penne and top with cheese mixture.