Best 7 Weeknight Crock Pot Chicken Cacciatore Recipes

SLOW COOKER CHICKEN CACCIATORE

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.

CROCK POT CHICKEN CACCIATORE

Steps:

• Place onions in bottom of crock pot.
• Add chicken pieces.
• Stir all the other ingredients together.
• Pour over chicken.
• Cook on low heat 7 to 9 hours or high heat for about 3 to 4 hours.
• Serve over pasta or rice.

WEEKNIGHT CROCK POT CHICKEN CACCIATORE

Steps:

• Brown chicken in olive oil in skillet on both sides.
• Remove chicken from skillet and place in the bottom of crock pot.
• Deglaze bottom of skillet with red wine, stirring to get up all the browned bits.
• Add the tomato sauce and tomato paste and stir until mixed well.
• Stir oregano, basil, bay leaf, and garlic into sauce.
• Place mushrooms, onions, olives, celery, and green pepper over the chicken in the crock pot.
• Pour the sauce over all.
• Cover and cook on low for 6-8 hours or until chicken is done.
• Check consistency of sauce in crockpot.
• If it needs thickening, whisk together flour and water in a small dish.
• Remove chicken and bay leaf from crock pot, discarding bay leaf and keeping chicken warm.
• Stir flour slurry into sauce and cook, covered, on high, for 5-10 minutes, or until thickened.
• Serve chicken with vegetable sauce spooned over, garnished with parmesan cheese (if desired).

SLOW-COOKER CHICKEN CACCIATORE

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.

EASY WEEKNIGHT CHICKEN CACCIATORE

Steps:

• Dip chicken pieces in flour and shake off excess.
• Heat oil in a 10-inch skillet over medium-high heat. Add chicken and brown well, 4 to 5 minutes per side. Remove chicken from the pan and set aside. Drain most of the oil from the skillet, leaving about 1/8 inch.
• Add bell pepper, onion, garlic, oregano, pepper flakes, salt, and pepper to the skillet. Sauté, stirring constantly, for 2 minutes. Pour in spaghetti sauce and add enough water to thin mixture just a little; sauce will thicken as it cooks. Stir well and add chicken to the sauce. Spoon sauce over chicken to coat and bring to a simmer.
• Cover, lower heat, and cook, turning chicken and scraping the bottom of the pan often, until chicken is no longer pink at the bone and the juices run clear, about 40 minutes.

WEEKNIGHT CHICKEN CACCIATORE

Steps:

• The chicken: Heat a dry skillet on high for 1 minute, then add the oil. Season chicken with salt and pepper on both sides and add to the pan. Brown chicken, about 2-3 minutes per side, reducing heat to medium after 1 minute. Remove and pour out any dark oil.
• The sauce: To the same skillet, add more oil and sweat the onions, 3-5 minutes (add more olive oil as needed). Add garlic, thyme, and bay leaf, followed by white wine. Reduce white wine until almost dry, then add tomatoes, season with salt and pepper, and toss. Add the chicken back to the pan, along with the olives. Cook 10 minutes, occasionally moving the sauce around until it thickens. Season to taste with salt and pepper.
• Assembly: Spoon the sauce onto a serving platter. Remove the bay leaf and thyme. Add fresh oregano followed by chicken.

SLOW-COOKER CHICKEN CACCIATORE

Steps:

• Coat chicken with flour. In 12-inch skillet, heat oil over medium-high heat. Add chicken; cook 15 to 20 minutes or until brown on all sides; drain.
• Cut bell pepper and onions crosswise in half; cut each half into fourths.
• In 3 1/2- to 6-quart slow cooker, place half of the chicken pieces. Mix bell pepper, onions and remaining ingredients except cheese; spoon half of mixture over chicken. Add remaining chicken; top with remaining vegetable mixture.
• Cover; cook on Low heat setting 4 to 6 hours or until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and legs). Serve with cheese. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.