Slow Cooker Chicken Cacciatore With Potatoes Recipe 385

SLOW COOKER CHICKEN CACCIATORE

Slow Cooker Chicken Cacciatore image

Whether you make it bone-in or with potatoes, this spicy and hearty stew is just the ticket for any crowd!

Provided by Holly Nilsson

Time 4h15m

Number Of Ingredients 13

Ingredients

6-8 bone-in chicken thighs
salt & pepper (to taste)
1 green bell pepper (cored, seeded and diced)
1 red bell pepper (cored, seeded and diced)
1 yellow onion (diced)
8 ounces sliced mushrooms
3 cloves garlic (minced)
14 ounces tomato sauce
14 ounces canned diced tomatoes (with juice)
½ cup chicken stock
2 teaspoons Italian seasoning
½ teaspoon crushed red pepper flakes
¼ cup kalamata olives (drained and pitted, or 1 ½ tablespoons capers)

Steps:

Season chicken with salt & pepper and cook over medium heat until skin is browned, about 3-4 minutes.
Top the chicken with diced bell peppers, onion, mushrooms, and garlic.
Combine remaining ingredients (except olives) and pour over the vegetables.
Cover the slow cooker and cook on high for 3-4 hours or on low for 7-8 hours or until chicken is cooked through.
After 4 hours carefully remove the chicken, add olives (or capers) and stir to combine the sauce.
Serve the chicken over pasta with the sauce from the slow cooker.

Nutrition Facts : Calories 387 kcal, Carbohydrate 15 g, Protein 28 g, Fat 25 g, SaturatedFat 7 g, Cholesterol 142 mg, Sodium 440 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving

SLOW COOKER CHICKEN CACCIATORE WITH POTATOES

Slow Cooker Chicken Cacciatore With Potatoes image

Slow Cooker Chicken Cacciatore With Potatoes is an EASY weeknight dinner that cooks itself! With chicken falling off the bone in an Italian stew!

Provided by Karina

Categories Dinner

Time 4h10m

Number Of Ingredients 21

Ingredients

6 chicken thighs (bone-in, skin on or off)
Salt and pepper to season
2 tablespoons olive oil ((more if needed ))
2 pounds (1 kg) baby potatoes (quartered)
2 tablespoons minced garlic ((or 8 cloves))
1 medium onion (roughly chopped)
1 small yellow pepper ((capsicum), deseeded and diced)
1 small red pepper ((capsicum), deseeded and diced)
2 carrots (peeled and sliced)
14 oz (410g) can crushed tomatoes
14 oz (400g) bottle tomato passata ((tomato sauce or puree for US readers)*)
150 ml red wine ((optional -- substitute with beef broth IF DESIRED))
2 tablespoons tomato paste
2 tablespoons freshly chopped parsley
1 teaspoon each dried basil and oregano
1 beef bouillon cube (crushed)
1 teaspoon salt ((adjust to your taste))
pepper ((adjust to your taste))
½ teaspoon red pepper flakes ((optional))
1 cup sliced mushrooms
½ cup pitted black olives

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.

Nutrition Facts : Calories 556 kcal, Carbohydrate 36 g, Protein 31 g, Fat 31 g, SaturatedFat 7 g, Cholesterol 141 mg, Sodium 487 mg, Fiber 8 g, Sugar 9 g, ServingSize 1 serving

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

SLOW COOKER CHICKEN CACCIATORE WITH POTATOES RECIPE - (3.8/5)

Slow Cooker Chicken Cacciatore with Potatoes Recipe - (3.8/5) image

Provided by dhoffmanlatter

Number Of Ingredients 21

Ingredients

6 skinless chicken thighs, bone-in, skin on or off
Salt and pepper to season
2 tablespoons olive oil (more if needed )
2 pounds \| 1 kg baby potatoes, quartered
2 tablespoons minced garlic (or 8 cloves)
1 medium onion, roughly chopped
1 small yellow pepper (capsicum), deseeded and diced
1 small red pepper (capsicum), deseeded and diced
2 medium-sized carrot, peeled and sliced
14 oz \| 410g can crushed tomatoes
1 14 oz \| 400g bottle tomato passata (tomato sauce or puree for US readers)*
150 ml red wine (optional -- substitute with beef broth IF DESIRED)
2 tablespoons tomato paste
2 tablespoons freshly chopped parsley
1 teaspoon each dried basil and oregano
1 cube bullion (beef), crushed
1 teaspoon salt (adjust to your taste)
pepper (adjust to your taste)
1/2 teaspoon red pepper flakes (optional)
1 cup sliced mushrooms
1/2 cup pitted black olives

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

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