Best Chicken Cacciatore Slow Cooked To Italian Perfection Recipes

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

Ingredients

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

Ingredients

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

CHICKEN CACCIATORE - SLOW COOKED TO ITALIAN PERFECTION

Chicken Cacciatore - Slow Cooked to Italian Perfection image

Give chicken the ITALIAN TREATMENT with this fast and simple crock-pot recipe that includes tomatoes, garlic, green peppers, olives and garbanzo beans. The mouth-watering aroma and delicious flavors are sure to keep your family and friends at the dinner table. So, turn on your favorite 'Frankie' or 'Dino' CD's, toss together a fresh green salad, throw some garlic bread in the oven and enjoy this delicious meal over a glass of your favorite red wine!

Provided by Feast Your Eyes

Categories Chicken Breast

Time 7h25m

Yield 4 serving(s)

Number Of Ingredients 24

Ingredients

1/2 cup balsamic salad dressing (bottled)
2 lbs chicken breasts, skinless and boneless
3 tablespoons olive oil
1/4 cup flour
kosher salt
fresh ground black pepper
1 large yellow onion, diced
1 cup dry red wine
2 (6 ounce) cans tomato paste, plus more to thicken sauce
1 green bell pepper, seeded and cut into strips
1 (14 ounce) can whole tomatoes, drained
8 ounces fresh button mushrooms, cleaned and halved
1 teaspoon onion powder
4 garlic cloves, minced
1/2 teaspoon celery seed
1 teaspoon dried parsley flakes (rub between fingers to waken flavor)
1 teaspoon dried oregano (rub between fingers to waken flavor)
1/2 teaspoon dried basil (rub between fingers to waken flavor)
red pepper flakes (optional)
1 bay leaf
1 cup large pitted black olives, washed and drained
1 cup garbanzo beans, washed and drained
2 tablespoons capers, drained
parmesan cheese (optional)

Steps:

Pour dressing into a zip-lock plastic bag; add chicken pieces and refrigerate for an hour.
Heat olive oil in a large sauté pan.
Mix the flour, 1/2 teaspoon of salt and 1/4 teaspoon pepper together; lightly dredge chicken in the seasoned flour.
Brown the chicken pieces on both sides and transfer to crock pot when done.
Sauté onion until translucent in the olive oil used to brown the chicken; add wine and 2 tablespoons of the tomato paste to deglaze the pan. Transfer to crock pot.
Stir together remaining 2 cans of tomato paste and all the ingredients EXCEPT for the bay leaf, olives, garbanzo beans, capers, and Parmesan cheese; spread over chicken in crock pot.
Lay bay leaf on top of chicken; cover and cook on LOW for 7 to 9 hours (HIGH: 3 to 4 hours).
During the last hour of cooking, add the olives, garbanzo beans and capers. If at this time the sauce appears too thin, add 1 or 2 tablespoons of tomato paste to thicken slightly.
To serve, discard the bay leaf and arrange the chicken over your favorite hot pasta; ladle with sauce and sprinkle with Parmesan cheese.

Nutrition Facts : Calories 851.2, Fat 39.5, SaturatedFat 9.1, Cholesterol 163.4, Sodium 1623.3, Carbohydrate 57.1, Fiber 10.9, Sugar 20.1, Protein 60.3