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Chicken Cacciatore (Slow Cooker) - The Gluten-Free Homemaker
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Brief Description
from author, Linda Etherton: When I search for chicken cacciatore recipes, I’m surprised by how different they all look. Some look like chicken parmesan, one looks like a stew, and countless others are somewhere in between. I don’t know if this recipe is what you picture when you think of chicken cacciatore, but I do know that it tastes good.
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Main Ingredient
Chicken
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Category: Poultry
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Cuisine: American
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Prep Time: 0 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
I used boneless skinless chicken breasts for this recipe, but thighs would work well too, or a combination. You should use skinless pieces, but it would be okay to use bone-in. In fact, if you like moist chicken, bone-in chicken thighs are a great economical choice. To ensure that boneless breasts turn out moist, try brining them first. Most chicken cacciatore recipes include mushrooms. I enjoy them, but not all of my family does, so I didn’t use any. If you like mushrooms, just add sliced mushrooms of choice to the bottom of the crock pot with the vegetables. Update: I found that if I dice the mushrooms small, no one minds them. - See more at: http://glutenfreehomemaker.com/chicken-cacciatore-slow-cooker/?utm_source=buffer&utm_campaign=Buffer&utm_content=buffere0189&utm_medium=facebook#sthash.QkiOhMkb.dpuf
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Posted By: ascarr
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Posted On: Dec 05, 2013
Number of Servings:
Ingredients:
- - ½ teaspoon salt (or to taste)
- - ⅛ teaspoon pepper (or to taste)
- 1 - teaspoon Italian seasoning
- 1 - bay leaf
- 1 - cup diced mushrooms (optional)
- 3 - Tablespoon corn starch
- 3 - Tablespoon water
- 1 - medium onion, chopped
- 1 - red bell pepper, chopped
- 2 cloves - garlic, minced
- 3 pounds - boneless, skinless chicken breasts
- 1 - can (14.5 oz. diced tomatoes)
- 3 - Tablespoons tomato paste
- 1 - cup chicken broth
- - ½ cup white cooking wine
Directions:
Place the onion, pepper, and garlic in the bottom of your crock pot.
Place the chicken pieces on top.
Combine the tomatoes (with juice), tomato paste, chicken broth, wine, salt, pepper, Italian seasoning, and bay leaf (Add mushrooms, if desired.) and pour over the chicken.
Cook on high 3 – 4 hours or low 7 – 8 hours, or until chicken is done.
If cooking on low, turn the heat setting to high. Remove the chicken pieces.
Combine the corn starch and water and whisk it into the liquid.
Heat on high for about 30 minutes or until slightly thickened. Serve the chicken and sauce over pasta or rice.
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