Slow Cooker Chickpea Cacciatore With Potatoes Recipes

SLOW COOKER CHICKPEA CACCIATORE WITH POTATOES

Steps:

• For this recipe you will need a 5- to 6-quart slow cooker. The night before: cut up the veggies. Add veggies and drained chickpeas to a sealable container, and mix. You can mix all the sauce ingredients together now, or wait until morning. Store everything in the fridge.
• In the morning: mix the sauce and veggie-chickpea mixture together in your slow cooker. Cook on low 7 to 9 hours. Garnish with pitted black olives, if desired.

CHICKPEA POTATO CACCIATORE

Steps:

• Place the Spice/Herb Ingredients (except for the red pepper flakes and bay leaf) into a small bowl, mix together, set aside.
• Boil the diced potatoes in a medium-sized stock pot with a sprinkle of sea salt until tender, about 12 to 15 minutes, drain, set aside.
• In the meantime, place the sliced mushrooms into an enamel/ceramic lined or similar non-stick skillet with 1 Tablespoon tamari, sauté until the mushrooms release their water, approx. 5 to 7 minutes, then remove the mushrooms from the skillet and set them aside. In the same skillet, add the onions and red bell peppers to the skillet and sauté for approx. 7 to 9 minutes until they start to soften, then add the garlic and tomato paste, sauté for 2 minutes, then Spice/Herb mix sauté for one minute, stirring constantly.
• Add the petite diced tomatoes, water, vegetable broth, and bay leaf to the skillet, increase the heat to a boil, then immediately lower to a simmer. Add an 1/8 teaspoon of baking soda, it will fizzle up, then calm down.
• Stir in the nutritional yeast, sautéed mushrooms, and chickpeas; simmer for 5 minutes. Then add the cooked potatoes and red pepper flake, gently stir. Turn off the burner, but leave the skillet on the burner, gently push the potatoes down (be careful not to break open the potatoes) into the broth and allow to sit undisturbed for 5 to 7 minutes until the potatoes absorb the flavors. Discard the bay leaf.
• Serve with fresh chopped parsley, additional red pepper flakes, and Vegan Parmesan Cheese.

CHICKPEA CACCIATORE WITH POTATOES

Steps:

• the night before: Cut up the veggies. Add veggies and drained chickpeas to a sealable container, and mix. You can mix all the sauce ingredients together now, or wait until morning. Store everything in the fridge. In the morning: Mix the sauce and veggie-chickpea mixture together in your slow cooker. Cook on low 7 to 9 hours.Garnish with pitted black olives, if desired.

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

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

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 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.