Chicken Cacciatore

This slow-cooker version of chicken cacciatore, an American-Italian classic, calls for a whole chicken that's quartered, then simmered with bell pepper, mushrooms, onion, and tomato.

Yield: 4 Servings
Cost per Serving: $3.91
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Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 1159
  • Fat: 63g
  • Saturated fat: 17g
  • Protein: 83g
  • Carbohydrate: 61g
  • Fiber: 7g
  • Cholesterol: 324mg
  • Sodium: 1231mg

Ingredients

  • 1 tablespoon olive oil
  • 3 garlic cloves, smashed
  • 1 (14 oz.) Spanish onion
  • 1 green bell pepper, sliced into 1/2-inch wide strips
  • 1 yellow bell pepper, sliced into 1/2-inch wide strips
  • 1 (8 oz.) package baby bella mushrooms, quartered
  • 1 (4 lb.) broiler chicken, quartered
  • 1 teaspoon kosher salt
  • Freshly ground black pepper
  • 1 (28 oz.) can crushed tomatoes
  • 1/2 pound uncooked rotini
  • 1/4 cup finely chopped fresh parsley
  • Freshly grated Parmesan cheese, for serving

Preparation

  1. Heat oil in a small skillet over medium heat. Add garlic and cook, stirring, until golden, about 2 minutes; transfer to slow cooker.
  2. Add onion, bell pepper and mushroom. Put chicken on top; sprinkle with salt and pepper. Pour in crushed tomatoes; cover and cook for 4 hours on high or 8 hours on low. Chicken should be very tender.
  3. Bring a pot of salted water to a boil and cook rotini according to package directions until al dente. Drain and transfer to a large serving bowl.
  4. Transfer chicken to 4 plates. Skim fat from surface of sauce and discard. Stir parsley into sauce. Spoon some sauce over chicken. Serve remaining sauce with pasta and cheese.
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