Rating: 3 stars
9 Ratings
  • 1 star values: 2
  • 2 star values: 2
  • 3 star values: 3
  • 4 star values: 0
  • 5 star values: 2

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.

Recipe by MyRecipes October 2005

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Recipe Summary

prep:
10 mins
cook:
4 hrs
total:
4 hrs 10 mins
Yield:
4 Servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

1159 calories; fat 63g; saturated fat 17g; protein 83g; carbohydrates 61g; fiber 7g; cholesterol 324mg; sodium 1231mg.
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