Slow Cooker Chicken Cacciatore with Polenta Cakes
#entertainingwithbeth #slowcookerrecipe #chickenrecipe
This Slow Cooker Chicken Cacciatore is a fantastic main course idea for stress-free entertaining!
You can prep everything ahead of time and all you have to do is serve it! It pairs beautifully with my easy polenta cakes, topped with freshly grated Parmesan cheese and fresh rosemary. Or you could also serve it over pasta too.
SLOW COOKER CHICKEN CACCIATORE
Serves 6
*Print Recipe Here*
INGREDIENTS:
1.5 lbs of Boneless, Skinless Chicken Thighs
1 tablespoon olive oil
salt and pepper to taste
30 ounces of canned diced tomatoes
¼ cup white wine (a dry wine like Chardonnay or Sauvignon Blanc)
3 tablespoon of tomato paste
3 teaspoon of Italian Seasoning
1 teaspoon salt
freshly cracked pepper
2 garlic cloves, minced
1 cup yellow onions, sliced into half moons
1 cup red bell peppers, sliced into thin strips
1 cup green bell peppers, sliced into thin stripes
½ cup Kalamata olives, sliced in half lengthwise
1 tablespoon cornstarch + 1 tablespoon cold water
1 tablespoon butter
½ cup fresh Italian parsley, chopped
FOR POLENTA CAKES
1 roll of cooked, packaged polenta
1 tablespoon olive oil
1 tablespoon parmesan cheese, freshly grated
1 Tbsp, fresh rosemary, chopped
salt and pepper to taste
Instructions
Season chicken thighs on both sides with salt and pepper to taste. Heat olive oil in a non-stick pan over medium-high heat. Once hot place the chicken in the pan and brown on both sides, about 3-4 minutes per side. Set aside.
In the slow cooker add the diced tomatoes, tomato paste, wine, seasonings, and garlic. Whisk to combine.
Add the chicken, and submerge it in the sauce.
Then add the onions and peppers. Stir to combine, mixing the chicken, sauce, and vegetables together.
Place the lid on top of the slow cooker, and heat on high for 5 hours or on low 6-8 hours.
Once the cooking is done, add the olives, and stir to combine.
Then mix the cornstarch and water together to combine, and pour the mixture into the slow cooker mixture, whisking to thicken.
Add the butter and whisk to combine. Set the slow cooker on low or warm.
For the polenta, remove the roll from its packaging. And pat dry.
Then slice the roll into ¾ slices. You should get about 8-9 slices. Heat the olive oil in a large non-stick pan on medium-high. Add the polenta cakes. Cook for a few minutes, covered, until polenta is warmed through and the bottom turns a darker shade of yellow. And then flip.
Cook on the other side for a few minutes until warmed through.
Then transfer the polenta cakes to a serving bowl. Add salt and freshly cracked pepper to taste. And grated parmesan cheese and freshly chopped rosemary.
To serve add 2 polenta cakes to a shallow bowl, and 1-2 ladlefuls of the chicken cacciatore. Garnish chicken with freshly chopped parsley.
NOTES:
You can sear the polenta cakes ahead of time. Then cover and refrigerate. Then reheat in the microwave, and then top with the cheese and rosemary.
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Healthy Slow Cooker Chicken Cacciatore
This easy healthy slow cooker chicken cacciatore is a tasty crockpot recipe with fantastic Italian flavors and just 10 minutes of hands-on time.
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.
Cozy Slow Cooker Chicken Cacciatore
Time save this recipe to share with your slow cooker and all your favorite slow cooking friends!
Ingredients:
* 1 zucchini, chopped
* 1 green pepper, chopped
* 1 onion, chopped
* 6-8 boneless, skinless chicken thighs
* 1 jar of tomato sauce (your favorite variety)
* 1 tsp oregano
* Any additional seasonings of your choice (optional)
Instructions:
1. Place the chopped zucchini, green pepper, and onion in the bottom of a slow cooker.
3. Top with the chicken thighs.
4. Pour the tomato sauce over the top and sprinkle with oregano and any additional seasonings.
5. Cook on low for 4 hours.
6. Serve with your choice of side dishes, such as mashed potatoes or linguine. Enjoy!
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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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