Savory Slow Cooked Chicken Cacciatore Recipes

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CHICKEN CACCIATORE IN A SLOW COOKER



Chicken Cacciatore in a Slow Cooker image

This is a very simple meal to make. You just throw everything in the crock pot and let it cook during the day. I like to serve this over thin spaghetti (especially garlic and herb thin spaghetti when I can find it).

Provided by LDP5

Categories     World Cuisine Recipes     European     Italian

Time 6h10m

Yield 4

Number Of Ingredients 11

4 skinless, boneless chicken breast halves
1 (28 ounce) jar spaghetti sauce (such as Classico® Cabernet Marinara with Herbs)
1 (6 ounce) can tomato paste
¼ pound sliced fresh mushrooms
½ yellow onion, minced
½ green bell pepper, seeded and diced
3 tablespoons minced garlic
1 ½ teaspoons dried oregano
½ teaspoon dried basil
½ teaspoon ground black pepper
¼ teaspoon red pepper flakes

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.

Nutrition Facts : Calories 364.1 calories, Carbohydrate 42 g, Cholesterol 68.5 mg, Fat 8.5 g, Fiber 8.4 g, Protein 30.8 g, SaturatedFat 2.2 g, Sodium 1200 mg, Sugar 24.6 g

SLOW-COOKER CHICKEN CACCIATORE



Slow-Cooker Chicken Cacciatore image

Provided by Food Network Kitchen

Time 7h40m

Yield 4 servings

Number Of Ingredients 12

1/4 cup dried porcini mushrooms (about 1/4 ounce)
1 1/2 pounds skinless, boneless chicken thighs
1 carrot, finely chopped
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
3 cloves garlic, minced
2 sprigs fresh basil, plus torn leaves for topping
1 14.5-ounce can stewed tomatoes, crushed by hand
1/2 cup dry red wine
1/4 cup all-purpose flour
2 tablespoons tomato paste
1 cup white rice

Steps:

  • Soak the mushrooms in 2/3 cup hot water, 10 minutes. Strain through a paper towel-lined sieve, reserving the liquid. Rinse the mushrooms and finely chop.
  • Meanwhile, toss the chicken and carrot with the olive oil in a 6- to 8-quart slow cooker; season with salt and pepper. Top with the chopped mushrooms, garlic and basil sprigs, then pour in the tomatoes and their juices. Whisk the red wine with the flour, tomato paste and reserved mushroom liquid in a bowl until smooth; add to the slow cooker. Cover and cook on low, 7 hours.
  • About 10 minutes before the chicken is done, cook the rice as the label directs. Uncover the slow cooker and stir, breaking up the chicken into chunks; let stand, uncovered, until the sauce is thickened, about 15 minutes. Discard the basil sprigs and season with salt and pepper. Serve the chicken with the rice; top with torn basil.

Nutrition Facts : Calories 540, Fat 15 grams, SaturatedFat 3 grams, Cholesterol 160 milligrams, Sodium 408 milligrams, Carbohydrate 58 grams, Fiber 3 grams, Protein 40 grams, Sugar 6 grams

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