Indulge in the rich and hearty flavors of this Crockpot Chicken Cacciatore. This slow-cooked Italian-inspired dish combines tender chicken, savory vegetables, and a robust tomato-based sauce. Perfect for busy days, it requires minimal prep and delivers maximum flavor. A comforting, wholesome meal that’s versatile and sure to please everyone at the table.
Why You’ll Love This Recipe:
This Crockpot Chicken Cacciatore is a must-try for its simplicity and outstanding taste. Perfect for busy weekdays or leisurely weekends, it transforms basic ingredients into a flavorful and satisfying dish. The slow-cooking process tenderizes the chicken and melds the flavors beautifully. It’s a healthy, comforting meal that feels indulgent but fits into a balanced diet. Plus, it’s incredibly versatile, allowing you to customize it to your preferences or what you have on hand.
Ingredients Notes:
- Chicken: Bone-in, skinless chicken thighs are ideal for this recipe, as they become incredibly tender and juicy when slow-cooked. Boneless chicken thighs or breasts work too, but they may cook slightly faster.
- Tomatoes: Use canned diced tomatoes for convenience, but fire-roasted varieties add extra depth of flavor.
- Vegetables: Bell peppers, onions, and mushrooms are traditional, but feel free to include zucchini or eggplant for a twist.
- Wine: Dry red wine enhances the sauce, but chicken broth can be used for an alcohol-free version.
- Herbs: Fresh basil and parsley add a bright, herbaceous finish, while dried Italian seasoning brings depth.
Crockpot Chicken Cacciatore
Tender chicken slow-cooked with tomatoes, herbs, and vegetables in a rich, comforting sauce. Perfect for a wholesome, hearty meal.
Ingredients
- 6 bone-in, skinless chicken thighs
- 1 large onion, sliced
- 3 bell peppers, sliced (red, green, yellow)
- 8 oz mushrooms, sliced
- 3 garlic cloves, minced
- 1 can (28 oz) diced tomatoes
- 1/2 cup dry red wine
- 2 tbsp tomato paste
- 1 tsp dried Italian seasoning
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- Cooked pasta, rice, or polenta for serving
Instructions
- Prepare the Base: Layer onions, bell peppers, and mushrooms in the bottom of the crockpot. Add minced garlic.
- Add Chicken: Arrange chicken thighs on top of the vegetables in a single layer.
- Prepare the Sauce: In a bowl, mix diced tomatoes, red wine, tomato paste, Italian seasoning, salt, and black pepper. Pour the mixture over the chicken and vegetables.
- Slow Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and fully cooked.
- Finish: Stir in fresh parsley and basil before serving. Adjust seasoning if needed.
- Serve: Serve hot over cooked pasta, rice, or polenta, with crusty bread on the side for dipping.
Notes
- Opt for bone-in chicken for richer flavor, but adjust cook times for boneless options.
- Fire-roasted tomatoes add depth; regular diced tomatoes work just as well.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 348Total Fat 11gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 7gCholesterol 141mgSodium 718mgCarbohydrates 28gFiber 3gSugar 5gProtein 32g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Variations and Substitutions:
- Protein Options: Substitute chicken with boneless pork chops or turkey thighs for a unique spin.
- Vegetarian: Replace the chicken with chickpeas, lentils, or firm tofu for a hearty vegetarian version.
- Spicy: Add red pepper flakes or diced chili peppers for a kick of heat.
- Low-Carb: Serve over zucchini noodles or cauliflower rice instead of pasta or polenta.
- No-Wine Alternative: Replace red wine with pomegranate juice or chicken broth for a similar richness without alcohol.
Recipe Tips and Tricks:
- Layer Ingredients: Place chicken on the bottom for even cooking and maximum flavor absorption.
- Avoid Overcooking: Check for doneness around the 6-hour mark to prevent overly soft vegetables.
- Thicken Sauce: Remove the lid in the last 30 minutes or stir in a slurry of cornstarch and water.
- Serve Fresh: Add fresh herbs and a drizzle of olive oil before serving to brighten the dish.
Storage Options:
- Refrigerate: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave.
- Freeze: Cool completely, then transfer to a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
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