Crock Pot Skinless Boneless Chicken Cacciatore 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

CROCK POT CHICKEN CACCIATORE

Crock Pot Chicken Cacciatore image

The easiest Chicken Cacciatore yet! Throw it in the Crock-Pot and run all day to come home to the savory smells coming from your kitchen. Spice it up to your liking.

Provided by TishT

Categories Chicken

Time 9h5m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

3 lbs chicken, cut up in pieces
1 large onion, thinly sliced
2 (6 ounce) cans tomato paste
6 ounces sliced mushrooms
1 green bell pepper, finely chopped
2 -4 garlic cloves, minced
2 teaspoons oregano
1 teaspoon dried basil
1/2 teaspoon celery powder
1 teaspoon salt
1/2 cup dry white wine
3 tablespoons olive oil
1 teaspoon crushed red pepper flakes (optional)

Steps:

Place onions in bottom of crock pot.
Add chicken pieces.
Stir all the other ingredients together.
Pour over chicken.
Cook on low heat 7 to 9 hours or high heat for about 3 to 4 hours.
Serve over pasta or rice.

EASY CHICKEN CACCIATORE RECIPE BY TASTY

Easy Chicken Cacciatore Recipe by Tasty image

Here's what you need: boneless, skinless chicken breasts, salt, pepper, oil, portobello mushroom, large white onion, large red bell pepper, garlic, fresh rosemary, diced tomato, red wine, low sodium chicken broth, fresh basil

Provided by Joey Firoben

Categories Dinner

Yield 6 servings

Number Of Ingredients 13

Ingredients

4 boneless, skinless chicken breasts, cut in half, widthwise
salt, to taste
pepper, to taste
3 tablespoons oil, divided
1 lb portobello mushroom, diced
1 large white onion, diced
1 large red bell pepper, diced
4 cloves garlic, minced
2 teaspoons fresh rosemary, minced
14.5 oz diced tomato, 1 can
½ cup red wine
¾ cup low sodium chicken broth, or vegetable broth
fresh basil, chopped, to serve

Steps:

Season the chicken breasts on both sides with salt and pepper.
Heat 1 tablespoon of the oil in a large nonstick skillet over medium high heat.
Place 4 pieces of the chicken in the skillet and sear until until golden-brown, about 1-3 minutes on each side. Transfer the chicken to a plate and repeat searing with the remaining chicken pieces. Set aside.
Heat 1 tablespoon of oil in the empty skillet.
Add the mushrooms and stir occasionally until most of the moisture has evaporated from the pan, about 8 minutes.
Transfer the mushrooms to a plate and set aside.
Heat the remaining 1 tablespoon of oil in the pan.
Add the onions and bell peppers and season with salt and pepper. Stir occasionally until the onions and peppers have softened, about 2 minutes.
Add in the garlic and rosemary and stir until the garlic is fragrant.
Add in the tomatoes, red wine, and broth and stir until the sauce has thickened slightly.
Add the mushrooms and chicken back into the sauce and bring to a low simmer.
Cover and let cook until the chicken registers 165°F (74°C), about 5-8 minutes.
Serve topped with basil.
Enjoy!

Nutrition Facts : Calories 402 calories, Carbohydrate 23 grams, Fat 18 grams, Fiber 3 grams, Protein 35 grams, Sugar 9 grams

BONELESS CHICKEN CACCIATORE

Boneless Chicken Cacciatore image

This boneless chicken cacciatore is a quick and easy dinner option the whole family will enjoy (and they're getting their veggies in! Shhhh... they'll never realize it's good for them!). Serve over egg noodles or any other pasta you like and top with Parmesan cheese.

Provided by Patti82

Categories World Cuisine Recipes European Italian

Time 30m

Yield 6

Number Of Ingredients 16

Ingredients

1 tablespoon olive oil
4 skinless, boneless chicken breasts, cubed
4 stalks celery, chopped
1 onion, chopped
1 red bell pepper, chopped
½ green bell pepper, chopped
3 cloves garlic, crushed
1 (14.5 ounce) can diced tomatoes
1 cup tomato juice
1 (6 ounce) can tomato paste
2 tablespoons dried parsley
1 ½ teaspoons salt
1 teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon dried marjoram
¼ teaspoon ground black pepper

Steps:

Heat oil in a large skillet over medium-high heat. Add chicken and cook until no longer pink in the middle, 5 to 7 minutes. Stir in celery, onion, bell peppers, garlic, tomatoes, tomato juice, tomato paste, parsley, salt, basil, oregano, marjoram, and black pepper. Cover and let simmer until vegetables are no longer crispy, about 10 minutes.

Nutrition Facts : Calories 171.9 calories, Carbohydrate 14.5 g, Cholesterol 43.1 mg, Fat 4.4 g, Fiber 3.5 g, Protein 18.7 g, SaturatedFat 0.9 g, Sodium 1081.1 mg, Sugar 8.8 g

SLOW COOKER CHICKEN CACCIATORE

Slow Cooker Chicken Cacciatore image

Healthy Slow Cooker Chicken Cacciatore. Authentic Italian chicken cacciatore, made easy in the crock pot! Boneless chicken breasts or thighs simmered in a richly flavored tomato sauce. Serve with pasta or rice for a family-friendly dinner.

Provided by Erin Clarke / Well Plated

Categories Dinner

Time 5h30m

Number Of Ingredients 13

Ingredients

1 tablespoon extra-virgin olive oil (plus 2 teaspoons, divided)
2 pounds boneless skinless chicken breasts (or thighs)
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 medium yellow onion (chopped)
3 cloves garlic (minced)
1 tablespoon balsamic vinegar (plus 1/2 teaspoon, divided)
1 can crushed tomatoes (28 ounces)
1 medium green bell pepper (chopped)
8 ounces sliced baby bella cremini mushrooms
2 teaspoons Italian seasoning
Whole wheat pasta (brown rice, polenta, rice, zucchini noodles, or baked and shredded spaghetti squash)
Chopped fresh parsley (freshly grated Parmesan cheese)

Steps:

Lightly coat a large slow cooker with nonstick spray. Heat 1 tablespoon olive oil in a large skillet over medium high. Season both sides of the chicken with salt and pepper. Once the oil is hot and shimmering, add the chicken in a single layer. Cook on the first side for 3 to 4 minutes, until browned, moving the chicken as little as possible so that it gets a nice sear. Flip and brown on the other side, about 2 additional minutes. Transfer the chicken to the slow cooker.
Reduce the skillet heat to medium. With a paper towel, carefully wipe out the skillet. Add the remaining 2 teaspoons olive oil. One the oil is hot, add the onion and cook until beginning to soften, about 3 minutes. Add the garlic and 1 tablespoon balsamic vinegar. Cook for 1 minute, or until the garlic is fragrant and the vinegar has reduced. Transfer to the slow cooker, along with any pan drippings.
Top the chicken with the tomatoes, green bell pepper, mushrooms, and Italian seasoning. If using chicken breasts: cover and cook on HIGH for 1 1/2 to 2 1/2 hours or LOW for 4 to 5 hours, until the chicken is cooked through. If using chicken thighs: cover and cook for 3 to 4 hours on HIGH or 5 to 6 hours on LOW. Remove the chicken from the slow cooker as soon as it reaches 165 degrees F. If desired, chop or shred the chicken (or you can serve the pieces whole).
At this point, you can serve the sauce right away if you are in a hurry, BUT, if time allows, this is what I like to do for the best-ever sauce: Uncover the slow cooker and let cook on HIGH for 1 hour to allow the sauce to thicken and the flavor to further develop. Just before serving, stir in the remaining 1/2 teaspoon balsamic vinegar. Taste and season the sauce with additional salt/pepper as desired. If you've chopped or shredded the chicken, return it to the sauce and toss to combine and warm through. Otherwise, serve the chicken pieces whole with a generous amount of the sauce on top. Serve hot over pasta, rice, polenta, or veggie noodles, with a big extra spoonful of sauce and a sprinkle of parsley and Parmesan.

Nutrition Facts : ServingSize 1 (of 6), Calories 228 kcal, Carbohydrate 10 g, Protein 32 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 73 mg, Fiber 3 g, Sugar 6 g

CROCK POT SKINLESS, BONELESS CHICKEN CACCIATORE

Crock Pot Skinless, Boneless Chicken Cacciatore image

This is my version of #41685. I was trying to figure out the calorie counts for using skinless, boneless chicken and the math and conversions were killing me, so I decided to try entering the converted recipe to see if that would help. I also added eggplant & zucchini.

Provided by Chef Wannabe 007

Categories One Dish Meal

Time 12h10m

Yield 6-7 serving(s)

Number Of Ingredients 16

Ingredients

1 -2 lb skinless chicken breast
1 -2 lb skinless chicken thigh
1 large onion, thinly sliced
1 small eggplant, cubed
1 zucchini, cubed
2 (6 ounce) cans tomato paste
6 ounces sliced mushrooms
1 green bell pepper, finely chopped
2 -4 garlic cloves, minced
2 teaspoons oregano
1 teaspoon dried basil
1/2 teaspoon celery powder (I used celery seeds that I rubbed between my fingers)
1 teaspoon salt
1/2 cup dry white wine
3 tablespoons olive oil
1 teaspoon crushed red pepper flakes (I used a pinch) (optional)

Steps:

1. Place onions in bottom of crock pot.
2. Add the chicken pieces.
3. Add the zucchini & eggplant.
4. Stir all the other ingredients together.
5. Pour over the eggplant/zucchini layer.
6. Cook on low heat 7-9 hours or high heat for about 3-4 hours.
7. Serve over pasta or rice.

Nutrition Facts : Calories 348.8, Fat 12.4, SaturatedFat 2.3, Cholesterol 111.3, Sodium 1000.9, Carbohydrate 22.2, Fiber 6.9, Sugar 12.2, Protein 36.2

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