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Chicken Cacciatore

Prep time 20 mins
Cook time 4 hrs
Yield 6 Servings
This Chicken Cacciatore recipe will easily become a family favorite! Serve with egg noodles and a side of broccoli for a complete meal.


  • Salt and pepper
  • 1 (3 lb.) chicken, cut into 8 pieces, rinsed and patted dry
  • 1 tablespoon vegetable oil
  • 10 ounces white button mushrooms, each cut in half
  • 2 medium onions, thinly sliced
  • 1/2 teaspoon dried rosemary
  • 3 garlic cloves, finely chopped
  • 1 cup dry red wine
  • 1 (28 oz.) can crushed tomatoes

Nutrition Information

  • calories 382
  • fat 17 g
  • satfat 4 g
  • protein 33 g
  • carbohydrate 16 g
  • fiber 3 g
  • cholesterol 95 mg
  • sodium 300 mg

How to Make It

  1. Sprinkle salt and pepper all over chicken. Warm oil in a large skillet over medium-high heat. Brown chicken on both sides (in batches, if necessary), 3 to 4 minutes per side. Transfer chicken to a slow cooker. Discard all but 1 Tbsp. fat from skillet.

  2. Add mushrooms, onions and rosemary to skillet and cook, stirring occasionally, for 4 minutes. Add garlic and cook, stirring, 2 to 3 minutes longer, until mushrooms have released their juices and onions have softened and are translucent.

  3. Pour wine into skillet and cook, scraping up any browned bits with a wooden spoon. Cook, stirring occasionally, until wine is slightly reduced, 2 to 3 minutes. Stir tomatoes into mushroom mixture and bring to a simmer.

  4. Pour wine mixture over chicken in slow cooker, cover and cook on low heat until chicken is tender and juices run clear when pierced in the thickest part with a knife, about 4 hours.

  5. Skim and discard any grease from surface. Remove chicken from pot and arrange on a platter. Spoon sauce over chicken.