Best Elises Slow Cooker Chicken Cacciatore Recipes

SLOW COOKER CHICKEN CACCIATORE WITH POTATOES

Slow Cooker Chicken Cacciatore With Potatoes image

Slow Cooker Chicken Cacciatore With Potatoes is an EASY weeknight dinner that cooks itself! With chicken falling off the bone in an Italian stew!

Provided by Karina

Categories Dinner

Time 4h10m

Number Of Ingredients 21

Ingredients

6 chicken thighs (bone-in, skin on or off)
Salt and pepper to season
2 tablespoons olive oil ((more if needed ))
2 pounds (1 kg) baby potatoes (quartered)
2 tablespoons minced garlic ((or 8 cloves))
1 medium onion (roughly chopped)
1 small yellow pepper ((capsicum), deseeded and diced)
1 small red pepper ((capsicum), deseeded and diced)
2 carrots (peeled and sliced)
14 oz (410g) can crushed tomatoes
14 oz (400g) bottle tomato passata ((tomato sauce or puree for US readers)*)
150 ml red wine ((optional -- substitute with beef broth IF DESIRED))
2 tablespoons tomato paste
2 tablespoons freshly chopped parsley
1 teaspoon each dried basil and oregano
1 beef bouillon cube (crushed)
1 teaspoon salt ((adjust to your taste))
pepper ((adjust to your taste))
½ teaspoon red pepper flakes ((optional))
1 cup sliced mushrooms
½ cup pitted black olives

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 or spaghetti squash.

Nutrition Facts : Calories 556 kcal, Carbohydrate 36 g, Protein 31 g, Fat 31 g, SaturatedFat 7 g, Cholesterol 141 mg, Sodium 487 mg, Fiber 8 g, Sugar 9 g, ServingSize 1 serving

ELISE'S SLOW COOKER CHICKEN CACCIATORE

Elise's Slow Cooker Chicken Cacciatore image

Yummy, and even better as leftovers. My go-to recipe! Serve over a bed of pasta tossed in Parmigiano Reggiano.

Provided by its816am

Categories World Cuisine Recipes European Italian

Time 6h38m

Yield 6

Number Of Ingredients 16

Ingredients

1 (28 ounce) can diced tomatoes
1 cup dry red wine
1 cup chicken stock
2 tablespoons tomato paste
2 cubes chicken bouillon
1 ½ pounds skinless, boneless chicken breast halves
2 tablespoons dried Italian seasoning
3 tablespoons extra-virgin olive oil, or as needed
2 bell peppers, thinly sliced
1 red onion, thinly sliced
1 cup sliced crimini mushrooms (baby bella)
3 cloves garlic, minced
¼ cup all-purpose flour
1 cup sliced black olives
3 tablespoons prepared pesto (Genovese)
1 ½ teaspoons white sugar, or to taste

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.

Nutrition Facts : Calories 371.7 calories, Carbohydrate 20.9 g, Cholesterol 67.4 mg, Fat 16.3 g, Fiber 4.8 g, Protein 28.9 g, SaturatedFat 3.2 g, Sodium 1061.1 mg, Sugar 7.6 g

SLOW COOKER CHICKEN CACCIATORE

Slow Cooker Chicken Cacciatore image

Easy slow cooker chicken cacciatore. Serve over angel hair pasta. 'Cacciatore' is Italian for 'hunter', and this American-Italian term refers to food prepared 'hunter style,' with mushrooms and onions. Avanti!

Provided by Rosie

Categories World Cuisine Recipes European Italian

Time 9h15m

Yield 6

Number Of Ingredients 6

Ingredients

6 skinless, boneless chicken breast halves
1 (28 ounce) jar spaghetti sauce
2 green bell pepper, seeded and cubed
8 ounces fresh mushrooms, sliced
1 onion, finely diced
2 tablespoons minced garlic

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.

Nutrition Facts : Calories 260.6 calories, Carbohydrate 23.7 g, Cholesterol 63.4 mg, Fat 6.1 g, Fiber 4.8 g, Protein 27.1 g, SaturatedFat 1.6 g, Sodium 589.8 mg, Sugar 13.9 g

SLOW COOKER CHICKEN CACCIATORE WITH MUSHROOMS AND BACON

Slow Cooker Chicken Cacciatore With Mushrooms and Bacon image

Cacciatore means "hunter style" in Italian, and this is a slow cooker riff on that classic Italian braise, which usually features chicken or rabbit with lots of peppers, tomatoes and wine. In this recipe, the mushrooms, bacon and wine give the finished dish a deep and delicious savoriness. The bacon does triple duty: It provides most of the fat in the recipe, it suffuses the dish with smoky flavor, and its little crispy bits hold up nicely over the long simmer. As the dish cooks, the vegetables release their juices, which don't evaporate in the slow cooker, so this may be a more stew-like cacciatore. This makes it delicious served over pasta or polenta or in a bowl served with a hunk of crusty bread to sop up the juices. To serve it as a hoagie or submarine sandwich, use a slotted spoon to scoop the chicken and sauce onto the rolls.

Provided by Sarah DiGregorio

Categories dinner, poultry, soups and stews, main course

Time 4h30m

Yield 6 servings

Number Of Ingredients 20

Ingredients

1/2 pound bacon, preferably thick-cut, sliced into 1/2-inch pieces
1 pound cremini mushrooms, sliced
8 garlic cloves, smashed and chopped
1 tablespoon tomato paste
1/4 cup dry red wine
1/2 large red onion, thinly sliced
1 red, yellow or orange bell pepper, thinly sliced
8 ounces jarred roasted red peppers, drained (about 1 heaping cup)
3/4 cup crushed or diced canned tomatoes (about half a 14-ounce can)
2 tablespoons drained capers
1 tablespoon balsamic vinegar
1 teaspoon dried oregano
1 teaspoon red-pepper flakes
1 teaspoon garlic powder
2 to 2 1/4 pounds boneless, skinless chicken thighs
Kosher salt and black pepper
1/3 cup chopped fresh flat-leaf parsley
Cooked polenta, pasta or hoagie rolls, for serving (optional)
Torn fresh basil leaves, for topping
Grated Parmesan, for topping

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.