Crock Pot Chicken Cacciatore
3 chicken breasts frozen or thawed
1 medium onion chopped
1 medium bell pepper sliced
1 tsp creole seasoning
1 8 oz can tomato sauce
1 14.5 oz can stewed tomatoes
1 14.5 oz can diced tomatoes
3/4 tsp dried oregano
Cooked rice for serving
Garnish: fresh parsley optional
1 slow cooker liner
1.) Place liner in slow cooker for easy clean up. Place chicken breasts in slow cooker.
2.) Top chicken with onions and bell peppers. Season with 1/2 tsp creole seasoning.
3.) In a small bowl, mix tomato sauce, diced tomatoes, stewed tomatoes, remaining 1/2 tsp creole and oregano.
4.) Pour mixture over the chicken, onions, and peppers.
5.) Cook on low for 7 to 8 hours if using frozen chicken, 4 to 5 hours if using thawed.
6.) Serve over cooked rice. Top with fresh parsley.
Chicken cacciatore in the slow cooker
Let the slow cooker cook up this classic dish for you!
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Slow Cooker Chicken Cacciatore
Here is a great Slow Cooker recipe that is sure to impress your family and friends, yet it is very easy to make. Throw everything in the slow cooker in the morning and you will have a Delicious meal for dinner.
Ingredients:
Chicken (I used 3 Breasts and 3 Thighs)
1 Onion, diced
3-4 Peppers (I used 2 Green and 2 Red) diced
1 Tablespoon Oregano
1 Tablespoon Basil
1/4 cup of Red Wine
4-5 Garlic Cloves, diced
1 large jar of Spaghetti Sauce
1 can of diced Tomatoes
1 can of Tomatoes Paste
8-16 ounces of Fresh Mushrooms
Salt and Pepper to taste
Start by placing the diced Onion in the bottom of the slow cooker. Lay the Chicken pieces on top of the Onions. Pour the jar of Spaghetti Sauce over the chicken, trying to cover all the pieces completely. Add the rest of the ingredients and cook on low for 4-5 hours.
Stir well and make sure the chicken is cooking. Feel free to remove chicken and shred or cut into smaller pieces if you desire. Set slow cooker on high for 25-30 minutes to prepare for adding the mushrooms.
Add the mushrooms and stir. Cook for 30 minutes, or until mushrooms are tender.
Serve over Angel Hair pasta and Garlic Bread for a great warm and hearty meal.
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CHICKEN CACCIATORE | CROCKPOT EASY RECIPE
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Darla's Chicken Cacciatore from Fix-It and Forget-It Cookbook:
2 onions, thinly sliced
4 boneless chicken breasts (I used what I had, thighs)
3 garlic cloves, minced
1/4 tsp pepper
2 tsp dried oregeno
1 tsp dried basil
1 bay leaf
2 15 oz. cans diced tomatoes
1 8 oz. can tomato sauce
4 oz. can sliced mushrooms
Place onions in bottom of slow cooker. Add remaining ingredients. Cover. Cook on low 8 hours. Serve over hot spaghetti (I used rigatoni pasta).
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Giada De Laurentiis Makes Chicken Cacciatore | Everyday Italian | Food Network
Giada's Chicken Cacciatore will have you coming back for seconds (and thirds).
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Italians are masters at transforming simple, everyday ingredients into dishes that are quick, healthy and satisfying. In Everyday Italian, Chef Giada De Laurentiis shares updated versions of the homey recipes she grew up with in her Italian family. She'll show you easy dishes that are perfect for every occasion: a weeknight meal, entertaining a crowd or a cozy dinner for two. Buon appetito!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Chicken Cacciatore
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Easy
Total: 55 min
Prep: 15 min
Cook: 40 min
Yield: 4 servings
Ingredients
4 chicken thighs
2 chicken breasts with skin and backbone, halved crosswise
2 teaspoons salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
1/2 cup all purpose flour, for dredging
3 tablespoons olive oil
1 large red bell pepper, chopped
1 onion, chopped
3 garlic cloves, finely chopped
3/4 cup dry white wine
1 ( 28-ounce) can diced tomatoes with juice
3/4 cup reduced-sodium chicken broth
3 tablespoons drained capers
1 1/2 teaspoons dried oregano leaves
1/4 cup coarsely chopped fresh basil leaves
Directions
Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.
In a large heavy saute pan, heat the oil over a medium-high flame.
Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside. Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs.
Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.
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Giada De Laurentiis Makes Chicken Cacciatore | Everyday Italian | Food Network
SLOW COOKER CHICKEN CACCIATORE RECIPE | Fast And Easy Recipe | Italian Recipe
SLOW COOKER CHICKEN CACCIATORE RECIPE | Fast And Easy Recipe | Italian Recipe
This Slow Cooker Chicken Cacciatore is rustic, comforting dish that will satisfy your craving for Italian. This super tender chicken cooks in a tomato-based sauce with garlic, Italian herbs, and mushrooms.
►INGREDIENTS:
2 tablespoons olive oil
1 carrot peeled and diced
1 cup diced onion
2 teaspoons minced garlic
2 tablespoons tomato paste
2 teaspoons dried oregano
1 teaspoon dried basil
1/4 teaspoon red pepper flakes or to taste
1/4 teaspoon salt
freshly ground black pepper to taste
1/2 cup dry white wine like sauvignon blanc, Pinot Grigio or Chardonnay
8 chicken thighs (bone-in) skin removed
28 ounce can San Marzano crushed tomatoes or other high quality tomato
8 ounces cremini mushrooms quartered
2 tablespoons chopped Italian parsley
shredded Parmesan cheese for garnish
8 ounces cooked pasta or 2 cups cooked rice for serving
►INSTRUCTIONS
Add the olive oil to a 12-inch skillet and place it over medium heat. Add the carrot, onion and garlic and sauté for 4 or 5 minutes, until the carrot and onion have just softened. Add the tomato paste, oregano, basil, red pepper flakes, salt and black pepper, and stir the mixture. Allow it to cook for 1 to 2 minutes to toast the spices. Add the wine and bring the mixture to a simmer.
Add the chicken to the slow cooker. Spoon the mixture from the skillet over the chicken and add the crushed tomatoes. Cover and cook on low for 4 to 5 hours, just until the chicken is tender and cooked through. Stir in the mushrooms and parsley, cover, and continue to cook for an additional 30 to 60 minutes on low, just until the mushrooms have softened.
Garnish individual servings with plenty of shredded Parmesan cheese, and serve over pasta or rice.
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