I love chicken cacciatore, and I love it even more now that I can make it in the crock pot. The chicken pieces just fall apart and creates this delicious, hearty stew-like meal! I threw this on early in the morning, went about my day, and by the time I went to serve dinner, my house smelled wonderful. There’s not much else to say other than you should definitely make this if you’re looking for a simple meal that’s easy to throw together. Recipe after the jump!
Combine your salt, pepper, and flour.
Dredge your chicken in the flour mixture and shake off any excess.
Cook your chicken until golden brown on both sides.
While your chicken cooks, slice your onion.
And chop your parsley.
If you get a chance, pick up some of these Reynold’s slow-cooker liners because they’re AMAZING! You just throw one inside of your crock pot and there’s virtually no clean up later on. I hate scrubbing anything, so I’m thankful that my mother introduced me to these babies.
Throw together your onions, mushrooms, green pepper, garlic, carrot, tomatoes, chili flakes, salt, pepper, basil and parsley.
Add your chicken to the pot.
Along with your chicken broth and red wine. Put your lid on and cook on high for 4 to 6 hours.
Crockpot Chicken Cacciatore
from Food Network
1/2 cup all-purpose flour
1 teaspoon kosher salt plus 1/2 teaspoon
1/2 teaspoon freshly ground black pepper, plus 1/4 teaspoon
1 (5 count) package chicken thighs, about 2 to 3 pounds
3 tablespoons pure olive oil
1/2 pound button mushrooms, quartered
1 green pepper, sliced (I didn’t have this on hand, so I didn’t use it)
1 yellow onion, sliced
1 clove garlic, minced
1 carrot, peeled and chopped
1 (15-ounce) can diced tomatoes
1/2 teaspoon red chili flakes
2 tablespoons chopped fresh basil leaves (I used dried)
2 tablespoons chopped fresh parsley leaves
1 cup chicken broth
1 cup red wine
1. Combine flour, 1 teaspoon of salt and 1/2 teaspoon of pepper in a flat dish or pie plate. Wash your chicken pieced, then dredge them lightly in flour mixture, patting off excess.
2. In a large skillet over medium-high heat add your olive oil, and when the oil is hot add the chicken, browning on both sides, about 5 minutes, until golden.
3. In the bottom of a 5-quart slow cooker add your mushrooms, green pepper, onion, garlic, carrot, tomatoes, chili flakes, remaining salt and pepper, basil and parsley. Then add the chicken, chicken broth and wine. Cover and cook on HIGH setting for 4 to 6 hours.