Any chicken cacciatore lovers out there?

Question

I need a simple, yummy crockpot chicken cacciatore recipe. Great thanks!

Answer 1

Typically, Cacciatori is made with whole cut up chicken. I have made it with just thighs before because they seem the most flavorful.

Brown your chicken (skin on) in a little olive oil and then place in the crockpot. Cut up onions, carrots and celery and put them into the crockpot along with a can of diced tomatoes and a cup or two of red wine and a bay leaf. Add salt, pepper and oregano to taste and cook for about 8 hours.

Serve with creamy polenta.

Answer 2

Here's the best and easy too. I have loved it for years! (first one)

Easy Chicken Cacciatore
1 chicken, cut up, about 3 to 3 1/2 pounds
1 jar spaghetti sauce
chopped onions
sliced mushrooms
chopped green pepper
salt and pepper
red pepper flakes
Place a whole cut-up chicken (3 to 3 1/2 pounds) in the slow cooker/Crock Pot. Dump in a jar of spaghetti sauce, some cut up onions, mushrooms and green peppers. Salt and pepper to taste. (I use those little red pepper flakes too.)
Cook all day on low (7 to 9 hours). Serve over noodles or spaghetti.


Chicken Cacciatore
1 large onion, thinly sliced
2-3 lbs of boneless skinless chicken breasts, cut into chunks
2 - 6 ounce cans of tomato paste
1 - 4 ounce can of sliced mushrooms, drained
1/4 cup of dry white wine
2 garlic cloves, minced
1 teaspoon of salt
1/4 teaspoon of pepper
2 teaspoons of dried oregano
1/4 teaspoon of dried basil
1/2 teaspoon of celery seed
1 bay leaf
Place onions in the bottom of your crock pot. Add cut chicken on top. Combine remaining ingredients and pour over chicken. Cook on LOW for 8 hours or HIGH for 4 hours.
Serve over spaghetti.


And for a little bit of a different style:
Slow Cooked Chicken Cacciatore
Sprinkle this classic Italian dish with some freshly grated mozzarella and/or Parmesan cheese before serving.
1/2 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon red pepper
8 3-oz. boneless, skinless chicken thighs
1 1/2 pounds boneless, skinless chicken breast halves
3 tablespoons olive oil
1 can (14-1/2 oz.) chicken broth
1 can (14-1/2 oz.) diced tomatoes with roasted garlic, undrained
1 can (14 oz.) artichokes hearts, drained and cut into quarters
1 cup sliced fresh mushrooms
1/3 cup chopped onion
1 package (3 oz.) thinly sliced prosciutto
2 tablespoons chopped pimiento-stuffed green olives
1 1/2 teaspoons minced fresh garlic
1/4 teaspoon dried oregano, crushed
1/4 teaspoon dried thyme, crushed
Hot cooked linguine
Method
In a large resealable plastic bag combine the flour, salt, and red pepper. Add chicken, a few pieces at a time, and shake to coat. In a large skillet brown chicken in hot oil in batches. Transfer to a 5-quart slow cooker. Stir in the broth, undrained tomatoes, artichoke hearts, mushrooms, onion, prosciutto, olives, garlic, oregano, and thyme. Cover and cook on low heat for 4 to 4 1/2 hours or until chicken is no longer pink. Serve with a slotted spoon over linguine.

nfd♥

Answer 3

i just cut up boneless skinless breasts, brown it in a fry pan with some olive oil, then toss it in the pot with tomato paste with spices, i use garlic, basil, red pepper & italian seasoning, add some peppers & onions & mushrooms...made it & having it for dinner tonight as a matter of fact! and it's best in a crock pot this way too.