Slow Cooker Chicken Cacciatore Recipe

Slow Cooker Chicken Cacciatore Recipe: Certain dishes are just that—special. They have a way of meaningfully bringing people together in addition to being delicious and cozy (a requirement!).

One of those recipes is this one for slow cooker chicken cacciatore. I have fond memories of this recipe, and it’s special enough to serve for a dinner party but still simple enough for a nutritious weeknight meal.

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When we first arrived to Milwaukee, I prepared this dish for our new acquaintances. We were new in town and finding it difficult to make friends, so I contacted two college pals in the hopes that they might consider becoming friends with me if I offered them a crock pot full of Italian food as a reward.

Slow Cooker Chicken Cacciatore Recipe

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Ingredients

• 1 tablespoon extra-virgin olive oil plus 2 teaspoons, divided
• 2 pounds boneless skinless chicken breasts or thighs

Spicy Peanut Noodle

• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 medium yellow onion chopped

• 3 cloves garlic minced
• 1 tablespoon balsamic vinegar plus 1/2 teaspoon, divided
• 1 can crushed tomatoes 28 ounces

• 1 medium green bell pepper chopped
• 8 ounces sliced baby bella Cremini mushrooms
• 2 teaspoons Italian seasoning

Instructions

• Grease a big slow cooker with a small amount of nonstick spray. In a big skillet, heat up one tablespoon of olive oil over medium high heat. Sprinkle salt and pepper on the chicken’s two sides. Add the chicken in a single layer when the oil is heated and shimmering.

• To ensure a beautiful sear, cook the chicken for 3 to 4 minutes on the first side, moving it as little as possible. About two more minutes are needed to flip and brown the other side. Place the chicken in the cooker set on low heat.

• Lower the skillet’s temperature to medium. Wipe out the skillet carefully with a paper towel. Add the final two tsp of olive oil. After the oil is hot, add the onion and fry for about 3 minutes, or until it starts to soften. Add one tablespoon of balsamic vinegar along with the garlic. Simmer for one minute, or until the vinegar has decreased and the garlic is aromatic. Add the whole thing, including any pan drippings, to the slow cooker.

• Add the mushrooms, green bell pepper, tomatoes, and Italian seasoning to the chicken’s top. If using chicken breasts, cook them for 1 1/2 to 2 1/2 hours on HIGH or 4 to 5 hours on LOW, covered, or until they are cooked through.
• Cover and cook, if using chicken thighs, for 3–4 hours on HIGH or 5–6 hours on LOW. As soon as the chicken reaches 165 degrees F, take it out of the slow cooker. You can serve the chicken pieces whole or slice and shred it if you’d like.

• If you have time, you can serve the sauce immediately at this point. However, for the best-ever sauce, I like to do the following: To allow the sauce to thicken and the flavor to intensify, uncover the slow cooker and cook on HIGH for one hour. Stir in the remaining 1/2 teaspoon of balsamic vinegar right before serving. As needed, add more salt or pepper to taste the sauce and adjust the seasoning.

• After chopping or shredding the chicken, add it back to the sauce and mix well to ensure it’s well heated. If not, cover the chicken pieces with a heaping serving of sauce and serve the pieces whole. Serve hot with polenta, spaghetti, rice, or vegetable noodles.

Also See

Easy Homemade Lasagna Recipe

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Nutrition

• SERVING: 1(of 6)
• CALORIES: 228 kcal
• CARBOHYDRATES: 10g

• PROTEIN: 32g
• FAT: 8g
• SATURATED FAT: 1g

• CHOLESTEROL: 73 mg
• FIBER: 3g
• SUGAR: 6g

FAQs AND QUESTIONS

How do you Thicken Chicken Cacciatore?

• My Tip: I take off the chicken meat from my chicken cacciatore and simmer the sauce in the slow cooker on high, uncovered, to thicken the dish. The sauce will thicken and the flavors will develop nicely after about an hour.
• To thicken your sauce, you might also stir in a slurry of cornstarch. After removing the chicken, combine 1 tablespoon cornstarch, 1 tablespoon water, and 1 tablespoon sauce in a whisk. After that, add this mixture to the slow cooker, stir, and simmer until the mixture thickens.

What is the Difference Between Chicken Cacciatore and Chicken Parmesan?

• Usually, the meat in chicken parmesan dishes is breaded, fried, or baked (see my recipe for Baked Chicken Parmesan). Subsequently, a sizable portion of cheese, usually provolone or mozzarella, is melted on top of the chicken pieces.
• Chicken cacciatore is similar to a stew that is loaded with flavorful seasoning, tomato sauce, and veggies.
• Although this recipe calls for boneless chicken cacciatore, bone-in meat is frequently used instead. Boneless chicken is used in chicken parmesan.