This slow-cooker version of the classic Italian chicken dish is perfect for busy weeknights. Cook the chicken in the slow cooker, then serve over cooked noodles or rice.
1 large onion, thinly sliced
3 to 4 pounds bone-in chicken thighs
Two 6-ounce cans tomato paste
Two 4-ounce cans sliced mushrooms
1 green bell pepper, seeded and finely chopped
2 to 4 cloves garlic, minced
2 teaspoons dried oregano
1 tablespoon sweet paprika
1 teaspoon dried basil
1/2 teaspoon celery powder
2 tablespoons brown sugar
1 teaspoon salt, or more to taste
1/2 cup dry white wine or chicken broth
3 tablespoons olive oil
1 teaspoon crushed red pepper (optional)
How to Make It
Layer onion over bottom of a 4- to 6-quart slow cooker. Add chicken pieces to cooker. Combine next 12 ingredients and red pepper, if using; pour over chicken in cooker. Cover and cook on Low 7 to 9 hours or on High 3 to 4 hours.
This recipe is quite good! I omitted the mushrooms because I hate them and reduced the brown sugar to 1 tbsp, and didn't miss it. I used boneless, skinless chicken breasts and was happy with the result. Will make again.
My fiance and I loved this! I had been craving cacciatore for a while and this definitely hit the spot. He raved about it for days after, and ate every bit of the leftovers. Next time I would use a little less onion (since I'm not the biggest fan) and a lot more mushrooms, since that's how I always had it as a kid. I served it over egg noodles, but next time I will do it over mashed potatoes for my fiance. Definitely adding this to the menu again!
We loved this. I used skinless, boneless breasts, cut into pieces. Next time I will use only one-half tsp. red pepper flakes since we like things a little less spicy. It was very easy to make and made enough for leftovers.
Good, considering how easy this is to make. The flavor isn't complex, but it's still good. I would add more garlic and less sugar next time. It was pretty sweet I served the chicken and sauce over egg roodles with a side of steamed broccoli.
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