Slow Cooker Chicken Cacciatore Hunters Stew Recipes

SLOW COOKER CHICKEN CACCIATORE WITH POTATOES

Steps:

• (OPTIONAL STEP): Season chicken with salt and pepper. Heat a small amount of oil in a pan or skillet. Sear skin-side down (if using skin on thighs) first for 3 minutes, until deep golden brown. Rotate and sear the other side for a further 3 minutes.
• Arrange the potatoes in a 6qt slow cooker bowl in single layer. Place the chicken over the potatoes and add the rest of the ingredients over the chicken (except olives and mushrooms).
• Stir to combine; cover and cook on high for 4 hours, or low for 8 hours, until the chicken is tender and falling off the bone.
• Add in the mushrooms and olives in the last 30 minutes of cooking. Season with extra salt, to your tastes and serve.
• Serve over rice, pasta or spaghetti squash.

SNACK GIRL HUNTER SLOW COOKER CHICKEN CACCIATORE STEW RECIPE

Steps:

• Ideal slow cooker size: 6-quart
• Place the chicken, mushrooms, bell pepper, onion, carrots, garlic, tomatoes and oregano in the slow cooker.
• Cover and cook on LOW setting for 6 to 8 hours, or until the chicken and vegetables are tender.
• Just before serving, taste and add salt and pepper to taste. (I also stirred in red wine vinegar and fresh chopped parsley at the end.)

CHICKEN CACCIATORE IN A SLOW COOKER

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.

SLOW-COOKER CHICKEN CACCIATORE

Steps:

• Set a slow cooker to Preheat/Sear 400°F (200°C) and set for a maximum time of 15 minutes.
• Season the chicken on both sides with salt and black pepper. Heat 2 Tbs. of the olive oil in the slow cooker. Working in batches, add the chicken, skin side down, and cook until golden brown, about 5 minutes. Turn the chicken over and cook until browned on the other side, about 3 minutes. Transfer to a large plate.
• Add the mushrooms to the cooker, season with salt and black pepper and cook, stirring occasionally, until golden, about 4 minutes. Transfer to a separate plate.
• Change the slow cooker to Slow Cook Hi and set the cook time for 4 hours. Heat the remaining 1 Tbs. olive oil in the slow cooker. Add the onion, bell pepper, serrano chile and garlic and cook, stirring occasionally, until starting to soften, about 3 minutes.
• Add the tomato paste, stir to combine and cook until starting to brown, about 1 minute. Stir in the wine and cook until starting to reduce, about 2 minutes. Add the stock, tomatoes with their juices, red pepper flakes, rosemary and thyme sprigs and mushrooms, and season with salt and black pepper. Add the chicken, skin side up, nestling the pieces in the liquid.
• Cover and cook for 3 1/2 hours. Uncover the cooker and stir in the capers and chopped basil. Partially cover the cooker and continue cooking to allow some steam to evaporate and the flavors to continue to meld, about 20 minutes more. Remove and discard the rosemary and thyme sprigs.
• Transfer the chicken cacciatore to bowls and garnish with torn basil leaves. Serve immediately. Serves 4.
• Courtesy of Bobby Flay, Chef, Author and Television Host

HUNTER STYLE CHICKEN CACCIATORE

Steps:

• Heat 2 teaspoons of olive oil in a large pot over low heat, and cook and stir the garlic until tender but not browned, about 3 minutes. Pour in the tomatoes with their juice, and mash with a potato masher to leave the tomatoes in chunks. Stir in tomato paste, red wine, sugar, oregano, basil, salt, and black pepper, and mix until the tomato paste is smoothly combined into the sauce. Bring to a simmer, and cook, stirring often, while you prepare the vegetables.
• Heat 1 tablespoon of olive oil in a skillet over medium heat, and cook and stir the carrot and celery until tender, 5 to 8 minutes. Stir into the sauce. In the same skillet, cook and stir the green peppers and onions until the onions are translucent, 5 to 8 more minutes; mix them to the sauce. Heat 1 more tablespoon of olive oil in the skillet, and cook and stir the mushrooms until they give up their liquid, about 10 minutes; stir the mushrooms into the sauce. Allow sauce to simmer while you cook the chicken.
• Beat the eggs in a bowl. Place the flour in a separate shallow bowl. Heat 1/4 cup of olive oil in a large skillet over medium heat. Dip chicken pieces in egg, then dredge in flour. Tap off any excess flour, and brown the chicken pieces in the hot oil until browned on both sides, about 15 minutes. Set the chicken pieces aside.
• Preheat oven to 325 degrees F (165 degrees C).
• Spoon about 1 cup of the tomato sauce into the bottom of a large Dutch oven. Place the chicken pieces into the Dutch oven, and pour remaining sauce and vegetables over the chicken; cover.
• Bake in the preheated oven until the chicken is tender and no longer pink inside, about 1 hour. If sauce begins to boil harder than a simmer, reduce oven heat to 300 degrees F (150 degrees C).
• About 15 minutes before serving time, bring a large pot of lightly salted water to a boil. Stir in the linguine pasta, bring back to a boil, and cook, stirring often, until the linguine is tender but still slightly firm, 10 to 12 minutes. Drain the pasta well.
• Turn the linguine out onto a large platter, and top with the chicken and sauce. Sprinkle with parsley and Parmesan cheese to serve.

SLOW COOKER CHICKEN CACCIATORE WITH MUSHROOMS AND BACON

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.

SLOW-COOKER HUNTER'S STEW WITH CHICKEN

Steps:

• In 3 1/2 or 4-quart slow cooker, combine all ingredients; mix well.
• Cover; cook on Low setting for 6 to 7 hours.