Best Spicy Slow Cooker Chicken Cacciatore With Wine 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

TIA'S CROCK POT SPICY CHICKEN CACCIATORE

Tia's Crock Pot Spicy Chicken Cacciatore image

I made this up out of several different recipes. Since we love things fairly spicy it took humdrum to very nice spice!!! Note that I do not brown chicken first...just toss it in the crock pot. Also...I am not very good about measuring...although since zaar membership I am trying harder....so always taste to decide if you need more of a spice. I am also not sure of the crock pot cooking time as I am at home checking it and stirring occasionally...will try and get that down better next time I make it. Enjoy!

Provided by Thea

Categories Stew

Time 6h20m

Yield 6-8 serving(s)

Number Of Ingredients 20

Ingredients

2 1/2-3 lbs skinless chicken breasts, with ribs, washed and dried
2 pinches red pepper flakes
black pepper, to taste
3 teaspoons of minced garlic (or more if desired)
1 green bell pepper, seeded and cubed
1 red bell pepper, seeded and cubed
8 ounces fresh mushrooms, sliced
2 large onions, thinly sliced
1 teaspoon italian seasoning
2 (26 ounce) jars pasta sauce (I use Classico spicy red pepper and their spicy basil combined)
1 (15 ounce) can tomatoes seasoned with basil garlic & oregano
1 bay leaf
1/4 teaspoon Old Bay Seasoning
6 -7 fresh basil leaves, torn into small pieces
1 teaspoon Pickapeppa Sauce (optional)
1 small zucchini, diced (optional)
1/4 cup red wine (optional)
4 tablespoons chilled butter
1/4 cup half-and-half or 1/4 cup whipping cream
1/2 cup fresh grated parmesan cheese

Steps:

Place chicken in crock pot bone side up.
Add all seasonings and vegetables on top of chicken, including the optionals if using stop at the butter.
Then add the 2 jars of pasta sauce on top. I cook on high for 3-4 hours depending on how thick the chicken breasts are, stirring occasionally.
When the internal temperature reaches 180°F using a meat thermometer, I remove the chicken and debone, placing meat back into the sauce.
I then add the butter, whipping cream and continue to cook for another hour on warm.
About 10 minutes before serving, I add the parmesan cheese.
Serve over pasta or I use extra wide egg noodles with warm crusty bread!

Nutrition Facts : Calories 549, Fat 19.7, SaturatedFat 8.5, Cholesterol 141.4, Sodium 1496, Carbohydrate 37.5, Fiber 2.9, Sugar 26.1, Protein 54.4