Chicken cacciatore is a typical Italian dish that hits the spot at any time. However, making it the traditional way can be time-consuming and labor intensive, so it doesn’t always get all the attention it should. We love this dish so much we decided to come up with an easier way of making it that would give us that same tasty flavor without all the work!
Making chicken cacciatore in the slow cooker is a no-brainer. You still have to do a little prep work, but it’s so much easier this wayyou just throw it all together, turn on the cooker and you’re ready! You can get everything ready the night before and then turn it on in the morning, before you leave for work, or you can speed up the cooking time by cooking it on high for 4 hours (instead of on low for 8). This is a no-fail recipe that will satiate you and your family’s hungry appetites after a long day, and we promise you won’t be disappointed!
Slow Cooker Chicken Cacciatore
- 2 1/2-3 pounds chicken pieces (breasts, legs, thighs, etc.)
- 1 (28 oz.) can fire-roasted diced tomatoes, 1/3 cup juices reserved
- 1/2 pint cherry tomatoes
- 1/2 pint cremini mushrooms
- 1 1/2 cups kalamata olives, halved
- 1/2 cup dry white wine
- 1 carrot, peeled and chopped
- 1 rib celery, chopped
- 1 yellow onion, diced
- 6 cloves garlic, minced
- 1 bay leaf
- 4 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon crushed red pepper flakes
- kosher salt and freshly ground pepper, to taste
- fresh herbs, garnish
- Seasons all sides of chicken liberally with salt and pepper and set aside.
- Place carrot, celery, onion, garlic, cherry tomatoes, olives and mushrooms at the bottom of slow cooker.
- In a bowl, whisk together diced tomatoes, tomato paste, white wine and reserved tomato juices.
- Add chicken to the slow cooker, resting it on top of the vegetables, and pour tomato wine mixture over the top.
- Season everything by adding bay leaf, oregano, basil, salt, pepper and red pepper flakes.
- Cover slow cooker and cook on LOW for 8 hours.
- Uncover and check to make sure chicken is cooked through and still tender, remove with tongs, cover and set aside.
- Turn heat up to HIGH and cook for another 20-30 minutes, or until sauce thickens.
- Return chicken to the sauce and serve hot, with fresh herbs for garnish.
Recipe adapted from Family Fresh Meals