Best 6 Elises Slow Cooker Chicken Cacciatore Recipes

Indulge in the enticing flavors of Elise's Slow-Cooker Chicken Cacciatore, a delectable dish that effortlessly combines the rustic charm of Italian cooking with the convenience of modern appliances. This culinary masterpiece features tender chicken pieces lovingly simmered in a rich and flavorful sauce brimming with tomatoes, onion, bell peppers, mushrooms, and aromatic herbs. As the chicken cooks low and slow in your trusty slow cooker, your kitchen will be filled with an enticing aroma that will tantalize your senses and whet your appetite. Serve this comforting dish over a bed of fluffy mashed potatoes, rice, or pasta for a satisfying and unforgettable meal.

This comprehensive article offers three enticing variations of Elise's Slow-Cooker Chicken Cacciatore, each catering to diverse dietary preferences and culinary inclinations. The Original Slow-Cooker Chicken Cacciatore captures the classic essence of this beloved dish, with its hearty blend of chicken, vegetables, and a luscious tomato-based sauce. For those seeking a lighter option, the Slow-Cooker Chicken Cacciatore with White Wine and Lemon introduces a refreshing citrusy twist, while the Slow-Cooker Creamy Pesto Chicken Cacciatore adds a luscious velvety layer of pesto sauce for a truly indulgent experience.

With its detailed instructions, helpful tips, and mouthwatering photos, this article will guide you effortlessly through the process of creating Elise's Slow-Cooker Chicken Cacciatore, ensuring a successful and delectable culinary adventure. So, gather your ingredients, prepare your slow cooker, and embark on a journey of taste and satisfaction as you explore the diverse variations of this classic dish.

Let's cook with our recipes!

SLOW COOKER CHICKEN CACCIATORE

Slow Cooker Chicken Cacciatore image

Healthy Slow Cooker Chicken Cacciatore. Authentic Italian chicken cacciatore, made easy in the crock pot! Boneless chicken breasts or thighs simmered in a richly flavored tomato sauce. Serve with pasta or rice for a family-friendly dinner.

Provided by Erin Clarke / Well Plated

Categories Dinner

Time 5h30m

Number Of Ingredients 13

Ingredients

1 tablespoon extra-virgin olive oil (plus 2 teaspoons, divided)
2 pounds boneless skinless chicken breasts (or thighs)
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
Whole wheat pasta (brown rice, polenta, rice, zucchini noodles, or baked and shredded spaghetti squash)
Chopped fresh parsley (freshly grated Parmesan cheese)

Steps:

Lightly coat a large slow cooker with nonstick spray. Heat 1 tablespoon olive oil in a large skillet over medium high. Season both sides of the chicken with salt and pepper. Once the oil is hot and shimmering, add the chicken in a single layer. Cook on the first side for 3 to 4 minutes, until browned, moving the chicken as little as possible so that it gets a nice sear. Flip and brown on the other side, about 2 additional minutes. Transfer the chicken to the slow cooker.
Reduce the skillet heat to medium. With a paper towel, carefully wipe out the skillet. Add the remaining 2 teaspoons olive oil. One the oil is hot, add the onion and cook until beginning to soften, about 3 minutes. Add the garlic and 1 tablespoon balsamic vinegar. Cook for 1 minute, or until the garlic is fragrant and the vinegar has reduced. Transfer to the slow cooker, along with any pan drippings.
Top the chicken with the tomatoes, green bell pepper, mushrooms, and Italian seasoning. If using chicken breasts: cover and cook on HIGH for 1 1/2 to 2 1/2 hours or LOW for 4 to 5 hours, until the chicken is cooked through. If using chicken thighs: cover and cook for 3 to 4 hours on HIGH or 5 to 6 hours on LOW. Remove the chicken from the slow cooker as soon as it reaches 165 degrees F. If desired, chop or shred the chicken (or you can serve the pieces whole).
At this point, you can serve the sauce right away if you are in a hurry, BUT, if time allows, this is what I like to do for the best-ever sauce: Uncover the slow cooker and let cook on HIGH for 1 hour to allow the sauce to thicken and the flavor to further develop. Just before serving, stir in the remaining 1/2 teaspoon balsamic vinegar. Taste and season the sauce with additional salt/pepper as desired. If you've chopped or shredded the chicken, return it to the sauce and toss to combine and warm through. Otherwise, serve the chicken pieces whole with a generous amount of the sauce on top. Serve hot over pasta, rice, polenta, or veggie noodles, with a big extra spoonful of sauce and a sprinkle of parsley and Parmesan.

Nutrition Facts : ServingSize 1 (of 6), Calories 228 kcal, Carbohydrate 10 g, Protein 32 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 73 mg, Fiber 3 g, Sugar 6 g

SLOW COOKER CHICKEN CACCIATORE WITH POTATOES

Slow Cooker Chicken Cacciatore With Potatoes image

Slow Cooker Chicken Cacciatore With Potatoes is an EASY weeknight dinner that cooks itself! With chicken falling off the bone in an Italian stew!

Provided by Karina

Categories Dinner

Time 4h10m

Number Of Ingredients 21

Ingredients

6 chicken thighs (bone-in, skin on or off)
Salt and pepper to season
2 tablespoons olive oil ((more if needed ))
2 pounds (1 kg) baby potatoes (quartered)
2 tablespoons minced garlic ((or 8 cloves))
1 medium onion (roughly chopped)
1 small yellow pepper ((capsicum), deseeded and diced)
1 small red pepper ((capsicum), deseeded and diced)
2 carrots (peeled and sliced)
14 oz (410g) can crushed tomatoes
14 oz (400g) bottle tomato passata ((tomato sauce or puree for US readers)*)
150 ml red wine ((optional -- substitute with beef broth IF DESIRED))
2 tablespoons tomato paste
2 tablespoons freshly chopped parsley
1 teaspoon each dried basil and oregano
1 beef bouillon cube (crushed)
1 teaspoon salt ((adjust to your taste))
pepper ((adjust to your taste))
½ teaspoon red pepper flakes ((optional))
1 cup sliced mushrooms
½ cup pitted black olives

Steps:

(OPTIONAL STEP): Season chicken with salt and pepper. Heat a small amount of oil in a pan or skillet. Sear skin-side down (if using skin on thighs) first for 3 minutes, until deep golden brown. Rotate and sear the other side for a further 3 minutes.
Arrange the potatoes in a 6qt slow cooker bowl in single layer. Place the chicken over the potatoes and add the rest of the ingredients over the chicken (except olives and mushrooms).
Stir to combine; cover and cook on high for 4 hours, or low for 8 hours, until the chicken is tender and falling off the bone.
Add in the mushrooms and olives in the last 30 minutes of cooking. Season with extra salt, to your tastes and serve.
Serve over rice, pasta or spaghetti squash.

Nutrition Facts : Calories 556 kcal, Carbohydrate 36 g, Protein 31 g, Fat 31 g, SaturatedFat 7 g, Cholesterol 141 mg, Sodium 487 mg, Fiber 8 g, Sugar 9 g, ServingSize 1 serving

ELISE'S SLOW COOKER CHICKEN CACCIATORE

Elise's Slow Cooker Chicken Cacciatore image

Yummy, and even better as leftovers. My go-to recipe! Serve over a bed of pasta tossed in Parmigiano Reggiano.

Provided by its816am

Categories World Cuisine Recipes European Italian

Time 6h38m

Yield 6

Number Of Ingredients 16

Ingredients

1 (28 ounce) can diced tomatoes
1 cup dry red wine
1 cup chicken stock
2 tablespoons tomato paste
2 cubes chicken bouillon
1 ½ pounds skinless, boneless chicken breast halves
2 tablespoons dried Italian seasoning
3 tablespoons extra-virgin olive oil, or as needed
2 bell peppers, thinly sliced
1 red onion, thinly sliced
1 cup sliced crimini mushrooms (baby bella)
3 cloves garlic, minced
¼ cup all-purpose flour
1 cup sliced black olives
3 tablespoons prepared pesto (Genovese)
1 ½ teaspoons white sugar, or to taste

Steps:

Preheat a slow cooker on High.
Stir tomatoes, wine, chicken stock, tomato paste, and chicken bouillon together in a large bowl. Trim chicken as necessary; sprinkle with Italian herb blend.
Heat olive oil in a skillet over medium-low heat. Cook chicken breasts until browned, 3 to 5 minutes per side. Transfer chicken to slow cooker along with any accumulated juices.
Place bell peppers, onion, mushrooms, and garlic in skillet, along with more olive oil if needed. Cook and stir until onion is translucent, about 5 minutes. Stir in flour; cook until vegetables are soft, about 5 minutes.
Stir in tomato mixture; bring to a boil. Simmer until thickened slightly, about 5 minutes more. Stir in olives; transfer mixture to slow cooker.
Reduce slow cooker heat to Low and cook until chicken is very tender, 5 1/2 to 6 1/2 hours. Stir pesto and sugar into chicken mixture; cook for 30 minutes more.

Nutrition Facts : Calories 371.7 calories, Carbohydrate 20.9 g, Cholesterol 67.4 mg, Fat 16.3 g, Fiber 4.8 g, Protein 28.9 g, SaturatedFat 3.2 g, Sodium 1061.1 mg, Sugar 7.6 g

SLOW COOKER CHICKEN CACCIATORE

Slow Cooker Chicken Cacciatore image

Easy slow cooker chicken cacciatore. Serve over angel hair pasta. 'Cacciatore' is Italian for 'hunter', and this American-Italian term refers to food prepared 'hunter style,' with mushrooms and onions. Avanti!

Provided by Rosie

Categories World Cuisine Recipes European Italian

Time 9h15m

Yield 6

Number Of Ingredients 6

Ingredients

6 skinless, boneless chicken breast halves
1 (28 ounce) jar spaghetti sauce
2 green bell pepper, seeded and cubed
8 ounces fresh mushrooms, sliced
1 onion, finely diced
2 tablespoons minced garlic

Steps:

Put the chicken in the slow cooker. Top with the spaghetti sauce, green bell peppers, mushrooms, onion, and garlic.
Cover, and cook on Low for 7 to 9 hours.

Nutrition Facts : Calories 260.6 calories, Carbohydrate 23.7 g, Cholesterol 63.4 mg, Fat 6.1 g, Fiber 4.8 g, Protein 27.1 g, SaturatedFat 1.6 g, Sodium 589.8 mg, Sugar 13.9 g

SLOW-COOKER CHICKEN CACCIATORE

Slow-Cooker Chicken Cacciatore image

Provided by Food Network Kitchen

Time 7h40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1/4 cup dried porcini mushrooms (about 1/4 ounce)
1 1/2 pounds skinless, boneless chicken thighs
1 carrot, finely chopped
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
3 cloves garlic, minced
2 sprigs fresh basil, plus torn leaves for topping
1 14.5-ounce can stewed tomatoes, crushed by hand
1/2 cup dry red wine
1/4 cup all-purpose flour
2 tablespoons tomato paste
1 cup white rice

Steps:

Soak the mushrooms in 2/3 cup hot water, 10 minutes. Strain through a paper towel-lined sieve, reserving the liquid. Rinse the mushrooms and finely chop.
Meanwhile, toss the chicken and carrot with the olive oil in a 6- to 8-quart slow cooker; season with salt and pepper. Top with the chopped mushrooms, garlic and basil sprigs, then pour in the tomatoes and their juices. Whisk the red wine with the flour, tomato paste and reserved mushroom liquid in a bowl until smooth; add to the slow cooker. Cover and cook on low, 7 hours.
About 10 minutes before the chicken is done, cook the rice as the label directs. Uncover the slow cooker and stir, breaking up the chicken into chunks; let stand, uncovered, until the sauce is thickened, about 15 minutes. Discard the basil sprigs and season with salt and pepper. Serve the chicken with the rice; top with torn basil.

Nutrition Facts : Calories 540, Fat 15 grams, SaturatedFat 3 grams, Cholesterol 160 milligrams, Sodium 408 milligrams, Carbohydrate 58 grams, Fiber 3 grams, Protein 40 grams, Sugar 6 grams

SLOW COOKER CHICKEN CACCIATORE WITH MUSHROOMS AND BACON

Slow Cooker Chicken Cacciatore With Mushrooms and Bacon image

Cacciatore means "hunter style" in Italian, and this is a slow cooker riff on that classic Italian braise, which usually features chicken or rabbit with lots of peppers, tomatoes and wine. In this recipe, the mushrooms, bacon and wine give the finished dish a deep and delicious savoriness. The bacon does triple duty: It provides most of the fat in the recipe, it suffuses the dish with smoky flavor, and its little crispy bits hold up nicely over the long simmer. As the dish cooks, the vegetables release their juices, which don't evaporate in the slow cooker, so this may be a more stew-like cacciatore. This makes it delicious served over pasta or polenta or in a bowl served with a hunk of crusty bread to sop up the juices. To serve it as a hoagie or submarine sandwich, use a slotted spoon to scoop the chicken and sauce onto the rolls.

Provided by Sarah DiGregorio

Categories dinner, poultry, soups and stews, main course

Time 4h30m

Yield 6 servings

Number Of Ingredients 20

Ingredients

1/2 pound bacon, preferably thick-cut, sliced into 1/2-inch pieces
1 pound cremini mushrooms, sliced
8 garlic cloves, smashed and chopped
1 tablespoon tomato paste
1/4 cup dry red wine
1/2 large red onion, thinly sliced
1 red, yellow or orange bell pepper, thinly sliced
8 ounces jarred roasted red peppers, drained (about 1 heaping cup)
3/4 cup crushed or diced canned tomatoes (about half a 14-ounce can)
2 tablespoons drained capers
1 tablespoon balsamic vinegar
1 teaspoon dried oregano
1 teaspoon red-pepper flakes
1 teaspoon garlic powder
2 to 2 1/4 pounds boneless, skinless chicken thighs
Kosher salt and black pepper
1/3 cup chopped fresh flat-leaf parsley
Cooked polenta, pasta or hoagie rolls, for serving (optional)
Torn fresh basil leaves, for topping
Grated Parmesan, for topping

Steps:

Fry the bacon in a large (12-inch) skillet over medium-high heat until crisp and the fat is rendered, about 8 minutes. Using a slotted spoon, transfer the bacon to a 6- to 8-quart slow cooker, leaving the fat behind in the skillet. Add the mushrooms to the fat in the skillet and let them cook over medium-high, stirring only a few times, until the mushrooms have shrunk, released their liquid and started to lightly brown, about 8 to 10 minutes. Stir in the chopped garlic and tomato paste. Pour in the wine and let it come to a bubble, scraping up the browned bits from the bottom of the pan. Scrape the mixture into the slow cooker.
Add the onion, bell pepper, roasted peppers, tomatoes, capers, vinegar, oregano, red-pepper flakes and garlic powder to the slow cooker and stir to combine. Add the chicken, season with 1 teaspoon salt and a generous amount of pepper and stir to combine. Cook on low until the chicken is very tender and the flavors are blended, about 4 hours. (At this point, the dish holds well on the warm setting for several hours.)
Using two forks, break the chicken up into large chunks. Stir in the parsley and let it warm through. Taste and add salt and pepper if necessary. Serve over polenta or pasta or in hoagie rolls, if desired, or alone in bowls. Top with basil and Parmesan.

Tips:

Use a good quality olive oil for the best flavor.
Choose a flavorful white wine, such as Pinot Grigio or Sauvignon Blanc.
If you don't have any white wine, you can substitute chicken broth or water.
You can use any type of chicken you like, but boneless, skinless chicken breasts or thighs are the easiest to work with.
Season the chicken generously with salt and pepper before browning.
Don't overcrowd the slow cooker. If you need to cook a lot of chicken, do it in batches.
Cook the chicken on low for 6-8 hours, or on high for 3-4 hours.
Once the chicken is cooked, remove it from the slow cooker and let it rest for a few minutes before serving.
Serve the chicken cacciatore over pasta, rice, or mashed potatoes.

Conclusion:

Elise's Slow Cooker Chicken Cacciatore is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and flavorful, and the sauce is rich and savory. This dish is sure to be a hit with your family and friends.