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

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.

October 2005
My Notes

Only you will be able to view, print, and edit this note.

Add Note