Sarahs Slow Cooker Chicken Cacciatore Recipes
SLOW COOKER CHICKEN CACCIATORE WITH MUSHROOMS AND BACON
Cacciatore means "hunter style" in Italian, and this is a slow cooker riff on that classic Italian braise, which usually features chicken or rabbit with lots of peppers, tomatoes and wine. In this recipe, the mushrooms, bacon and wine give the finished dish a deep and delicious savoriness. The bacon does triple duty: It provides most of the fat in the recipe, it suffuses the dish with smoky flavor, and its little crispy bits hold up nicely over the long simmer. As the dish cooks, the vegetables release their juices, which don't evaporate in the slow cooker, so this may be a more stew-like cacciatore. This makes it delicious served over pasta or polenta or in a bowl served with a hunk of crusty bread to sop up the juices. To serve it as a hoagie or submarine sandwich, use a slotted spoon to scoop the chicken and sauce onto the rolls.
Provided by Sarah DiGregorio
Categories dinner, poultry, soups and stews, main course
Time 4h30m
Yield 6 servings
Number Of Ingredients 20
Steps:
- Fry the bacon in a large (12-inch) skillet over medium-high heat until crisp and the fat is rendered, about 8 minutes. Using a slotted spoon, transfer the bacon to a 6- to 8-quart slow cooker, leaving the fat behind in the skillet. Add the mushrooms to the fat in the skillet and let them cook over medium-high, stirring only a few times, until the mushrooms have shrunk, released their liquid and started to lightly brown, about 8 to 10 minutes. Stir in the chopped garlic and tomato paste. Pour in the wine and let it come to a bubble, scraping up the browned bits from the bottom of the pan. Scrape the mixture into the slow cooker.
- Add the onion, bell pepper, roasted peppers, tomatoes, capers, vinegar, oregano, red-pepper flakes and garlic powder to the slow cooker and stir to combine. Add the chicken, season with 1 teaspoon salt and a generous amount of pepper and stir to combine. Cook on low until the chicken is very tender and the flavors are blended, about 4 hours. (At this point, the dish holds well on the warm setting for several hours.)
- Using two forks, break the chicken up into large chunks. Stir in the parsley and let it warm through. Taste and add salt and pepper if necessary. Serve over polenta or pasta or in hoagie rolls, if desired, or alone in bowls. Top with basil and Parmesan.
SARAH'S SLOW COOKER CHICKEN CACCIATORE
This easy to make recipe is full of flavor and sure to fill even the biggest hunger.
Provided by IzzysMama
Categories Italian Recipes
Time 8h34m
Yield 6
Number Of Ingredients 9
Steps:
- Remove skin from chicken thighs; place in a slow cooker with tomatoes, chicken broth, mushrooms, and thyme.
- Cover slow cooker and cook on Low for 8 hours.
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, 9 to 11 minutes. Drain.
- Combine Parmesan cheese and Romano cheese together in a bowl. Scoop 1 cup of tomato mixture from slow cooker and stir in cornstarch. Pour cornstarch mixture back into slow cooker and stir well to combine. Cover and cook for 10 minutes, stirring occasionally. Turn slow cooker off. Stir in cooked penne and top with cheese mixture.
Nutrition Facts : Calories 527.4 calories, Carbohydrate 49.1 g, Cholesterol 104 mg, Fat 19 g, Fiber 6.3 g, Protein 38.9 g, SaturatedFat 8 g, Sodium 1013.6 mg, Sugar 4.6 g
SARAH'S SLOW COOKER CHICKEN CACCIATORE
This easy to make recipe is full of flavor and sure to fill even the biggest hunger.
Provided by IzzysMama
Categories Italian Recipes
Time 8h34m
Yield 6
Number Of Ingredients 9
Steps:
- Remove skin from chicken thighs; place in a slow cooker with tomatoes, chicken broth, mushrooms, and thyme.
- Cover slow cooker and cook on Low for 8 hours.
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, 9 to 11 minutes. Drain.
- Combine Parmesan cheese and Romano cheese together in a bowl. Scoop 1 cup of tomato mixture from slow cooker and stir in cornstarch. Pour cornstarch mixture back into slow cooker and stir well to combine. Cover and cook for 10 minutes, stirring occasionally. Turn slow cooker off. Stir in cooked penne and top with cheese mixture.
Nutrition Facts : Calories 527.4 calories, Carbohydrate 49.1 g, Cholesterol 104 mg, Fat 19 g, Fiber 6.3 g, Protein 38.9 g, SaturatedFat 8 g, Sodium 1013.6 mg, Sugar 4.6 g
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