Slow-Cooker Chicken Cacciatore with Spaghetti
Photo: Hector Sanchez; Styling: Caroline M. Cunningham
Spend 20 minutes in the kitchen prepping this gorgeous, hearty sauce. Once the sauce simmers in the cooker, all that's left to do is cook a pound of pasta, and serve.
How to Make It
Step 1
Place first 5 ingredients in a 6-qt. slow cooker; stir in salt, crushed red pepper, and black pepper. Whisk together tomato paste and wine, and add to slow cooker. Add drained tomatoes and chicken. Cover and cook on LOW 8 hours.
Step 2
Uncover and carefully remove chicken from slow cooker, using tongs. Increase slow cooker temperature to HIGH. Cover and cook tomato mixture 30 more minutes or until sauce thickens to desired consistency.
Step 3
Meanwhile, cook pasta according to package directions. Remove chicken meat from bones; discard bones. Shred meat. Stir olives and next 2 ingredients into sauce. Serve immediately over spaghetti.
You May Like
Delicious!
This was so good! It will go in our regular rotation. Next time, I will chop the veggies and prep the food in the slow cooker the night before, then put in the slow cooker in the morning for 10 hours. Absolutely delicious!
Fantastic, Try It!
Have been eating on this over the last week and am not tiring of it yet. Lots of flavor, some heat and a nice salty burst each time I bite into a kalamata olive. Great over pasta, but also wonderful over brown rice or multi-grains. Will definitely be making this again.
Delicious, but a bit of work
I found the chicken and sauce to be full of flavour. Very tasty! But the pre-cooking steps were quite a bit longer than the 20 minutes indicated.
Fantastic!
Loved it!
More Sophisticated Than Your Average Slow Cooker Meal
Easy to make, using skinless, boneless chicken breasts. The kalamata olives really add some zip.
sweethearttx's Review
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Myrna16's Review