Chicken Cacciatore

Chicken Cacciatore Recipe
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

Recipe from

MyRecipes

Recipe Time

Prep: 10 Minutes
Cook: 4 Hours

Nutritional Information

Calories 1159
Fat 63 g
Satfat 17 g
Protein 83 g
Carbohydrate 61 g
Fiber 7 g
Cholesterol 324 mg
Sodium 1231 mg

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

Heat oil in a small skillet over medium heat. Add garlic and cook, stirring, until golden, about 2 minutes; transfer to slow cooker.

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.

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.

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.