Best Chicken Cacciatore Slow Cooker 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.

SLOW-COOKER CHICKEN CACCIATORE

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.

SLOW-COOKER CHICKEN CACCIATORE

Steps:

• Coat chicken with flour. In 12-inch skillet, heat oil over medium-high heat. Add chicken; cook 15 to 20 minutes or until brown on all sides; drain.
• Cut bell pepper and onions crosswise in half; cut each half into fourths.
• In 3 1/2- to 6-quart slow cooker, place half of the chicken pieces. Mix bell pepper, onions and remaining ingredients except cheese; spoon half of mixture over chicken. Add remaining chicken; top with remaining vegetable mixture.
• Cover; cook on Low heat setting 4 to 6 hours or until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and legs). Serve with cheese. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.

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.

SLOW COOKER CHICKEN CACCIATORE (HUNTER'S STEW)

Steps:

• 1. Place sliced onions and bell peppers on the bottom of the slow cooker. Sprinkle with seasonings. Slice chicken into strips or cut into large dices or leave whole as you choose. I like to leave my pieces whole.
• 2. Place chicken on top of the onions and peppers. Stir together remaining ingredients and pour over chicken. (I normally use the McCormick's brown gravy mix.)
• 3. Cook on low 7-9 hours or high 3-4 hours. Sprinkle with grated parmesan if desired and serve over pasta or rice, with a salad on the side and crusty french bread.

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.

SLOW COOKER CHICKEN CACCIATORE

Steps:

• Put the chicken in the slow cooker. Top with the spaghetti sauce, green bell peppers, mushrooms, onion, and garlic.
• Cover, and cook on Low for 7 to 9 hours.

SLOW COOKER CHICKEN CACCIATORE

Steps:

• Put chicken in the slow cooker.
• Top with the spaghetti sauce, green bell peppers, mushrooms, onion, and garlic.
• Cover and cook on low for 7 – 9 hours.
• Serve with Pasta.

ELISE'S SLOW COOKER CHICKEN CACCIATORE

Steps:

• Preheat a slow cooker on High.
• Stir tomatoes, wine, chicken stock, tomato paste, and chicken bouillon together in a large bowl. Trim chicken as necessary; sprinkle with Italian herb blend.
• Heat olive oil in a skillet over medium-low heat. Cook chicken breasts until browned, 3 to 5 minutes per side. Transfer chicken to slow cooker along with any accumulated juices.
• Place bell peppers, onion, mushrooms, and garlic in skillet, along with more olive oil if needed. Cook and stir until onion is translucent, about 5 minutes. Stir in flour; cook until vegetables are soft, about 5 minutes.
• Stir in tomato mixture; bring to a boil. Simmer until thickened slightly, about 5 minutes more. Stir in olives; transfer mixture to slow cooker.
• Reduce slow cooker heat to Low and cook until chicken is very tender, 5 1/2 to 6 1/2 hours. Stir pesto and sugar into chicken mixture; cook for 30 minutes more.

SPICY SLOW COOKER CHICKEN CACCIATORE WITH WINE

Steps:

• The night before cooking, layer ingredients into a slow cooker in the following order: chicken, wine, onion, bell peppers, garlic, red pepper flakes, Italian seasoning, salt, pepper, diced tomatoes, sugar, and tomato sauce. Cover and place in the refrigerator so chicken can soak up the wine, 8 hours to overnight.
• The next morning, remove from the refrigerator and cook on Low, stirring occasionally, for 6 hours. Remove chicken and shred meat with 2 forks; return meat to the cooker.
• Cook on High with lid slightly off to allow juices to evaporate and sauce to condense, about 2 more hours.

SLOW-COOKER CHICKEN CACCIATORE

Steps:

• Heat dressing in large skillet on medium-high heat. Add chicken, in batches; cook 2 to 3 min. on each side or until evenly browned on both sides.
• Combine mushrooms, onions, peppers and garlic in Slow Cooker sprayed with cooking spray; top with chicken. Mix tomatoes and thyme until blended; pour over chicken. Cover with lid. Cook on LOW 6 to 8 hours (or on HIGH 5 hours).
• Serve chicken mixture over 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.

SLOW-COOKER CHICKEN CACCIATORE WITH LINGUINE

Steps:

• Spray 3- to 4-quart slow cooker with cooking spray. Place chicken in cooker. Add mushrooms, tomato paste, broth, wine, basil, salt and bay leaf; gently stir to mix.
• Cover; cook on Low heat setting 8 to 10 hours.
• About 15 minutes before serving, cook and drain linguine as directed on package. Remove chicken from slow cooker; cover to keep warm. Stir thyme into sauce in cooker. Increase heat setting to High. In small bowl, mix 1/4 cup sauce from cooker and the cornstarch until smooth; stir into remaining sauce in cooker.
• Cover; cook 10 minutes longer, stirring frequently. Remove bay leaf before serving. Serve chicken and sauce over linguine. Sprinkle with cheese.

MARINARA SLOW-COOKER CHICKEN CACCIATORE

Steps:

• Combine first 5 ingredients in slow cooker sprayed with cooking spray; top with chicken. Mix broth, tapioca, oregano and black pepper until blended; pour over chicken. Cover with lid.
• Cook on LOW 6 to 7 hours (or on HIGH 3 to 3-1/2 hours).
• Remove chicken from slow cooker, reserving liquid in slow cooker; cover chicken to keep warm. Add pasta sauce to slow cooker; mix well. Cook, covered, on HIGH 15 min. Serve over chicken.

SLOW COOKER CHICKEN CACCIATORE

Steps:

• Evenly spread olive oil in the bottom of the stoneware.
• Spread onions evenly over bottom of stoneware.
• Layer chicken over onions.
• Layer mushrooms and garlic over chicken.
• Mix the rest of the ingredients (flour through kosher salt) in a bowl and pour evenly over chicken.
• Cover and cook on low 7 to 8 hours.
• Serve over pasta of your choice.

SLOW-COOKER CHICKEN CACCIATORE

Steps:

• Coat chicken with flour. In 12-inch skillet, heat oil over medium-high heat. Add chicken; cook 15 to 20 minutes or until brown on all sides; drain.
• Cut bell pepper and onions crosswise in half; cut each half into fourths.
• In 3 1/2- to 6-quart slow cooker, place half of the chicken pieces. Mix bell pepper, onions and remaining ingredients except cheese; spoon half of mixture over chicken. Add remaining chicken; top with remaining vegetable mixture.
• Cover; cook on Low heat setting 4 to 6 hours or until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and legs). Serve with cheese. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.

SLOW COOKER CHICKEN CACCIATORE WITH POTATOES RECIPE - (3.8/5)

Steps:

• (OPTIONAL STEP): Season chicken with salt and pepper. Heat a small amount of oil in a pan or skillet. Sear skin-side down (if using skin on thighs) first for 3 minutes, until deep golden brown. Rotate and sear the other side for a further 3 minutes. Arrange the potatoes in a 6qt slow cooker bowl in single layer. Place the chicken over the potatoes; and add the rest of the ingredients over the chicken (except olives and mushrooms). Stir to combine; cover and cook on high for 4 hours, or low for 8 hours, until the chicken is tender and falling off the bone. Add in the mushrooms and olives in the last 30 minutes of cooking. Season with extra salt, to your tastes and serve. Serve over rice, pasta

SLOW COOKER CHICKEN CACCIATORE

Steps:

• 1. Combine mushrooms, celery, carrot, onions, sweet pepper, and garlic in a 5- or 6-quart slow cooker. Place chicken on vegetables. Combine broth, wine, tapioca, sugar, oregano, bay leaves, salt, and pepper; pour over chicken. Cover; cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours. Remove chicken; cover to keep warm. Remove and discard bay leaves. If using low-heat setting, turn to high-heat setting. Stir in undrained tomatoes and the tomato paste. Cover and cook for 15 minutes more. Serve vegetable mixture over chicken and cooked pasta. Makes: 6 servings

SLOW COOKER CHICKEN CACCIATORE

Steps:

• Put the chicken in the slow cooker.
• Top with the spaghetti sauce, green bell peppers, mushrooms, onion, and garlic.
• Cover, and cook on Low for 7 to 9 hours.

CHICKEN CACCIATORE IN SLOW COOKER

Steps:

• Place onion and green pepper in bottom of slow cooker. Add chicken pieces on top of onions and peppers. Combine tomatoes,garlic, spices and wine in separate bowl and pour over chicken. Add mushrooms over all ingredients in slow cooker. Cook on low 8-10 hours. Serve over wide egg noodles.