SLOW COOKER CHICKEN CACCIATORE (HUNTER'S STEW)

Slow Cooker Chicken Cacciatore (Hunter's Stew) image

Provided by Donna Graffagnino

Categories Pasta

Time 8h20m

Number Of Ingredients 18

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3-4 lb boneless/skinless thighs or breasts
1 large onion, thinly sliced
1 large bell pepper, sliced
4 tsp garlic, minced
1/2 c medium brown roux ~or~ 2 pkts mccormick's brown gravy mix
1 Tbsp dried basil
1 tsp oregano or italian seasoning
2 Tbsp dried chives (optional)
2 can(s) (6 oz) tomato paste
2 bay leaves
1 can(s) (15 oz) diced or stewed tomatoes (optional)
1 can(s) 10.5 oz v-8 juice
salt & pepper to taste
2 c chicken broth or stock
1/2 c red or burgundy wine
1 tsp olive oil
12 oz fresh mushrooms, sliced
1+ tsp crushed red pepper flakes (optional)

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.