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Crockpot Chicken Cacciatore

The mid-week menu blahs stop here with this classic Italian autumn and winter comfort food dish. Delicious served over pasta, spaghetti squash or sautéed greens such as spinach or kale. Just add a green salad for a very satisfying meal.

Yield: 4 to 6 servings
Author: Linda Shapiro, © Meal Planning Maven

Ingredients

  • 1 large onion
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 yellow bell pepper
  • 8 ounces whole mushrooms any kind
  • 5 cloves garlic
  • 1 whole cut-up chicken pictured OR 6 boneless skinless chicken breasts (about 6 ounces each)
  • 3 bay leaves
  • 1 6 ounce can tomato paste
  • 1 14 ounce can diced tomatoes, undrained
  • 1 28 ounce can whole tomatoes, coarsely chopped, undrained
  • 1 28 ounce can crushed tomatoes
  • 1/8 teaspoon red pepper flakes or cayenne or to taste
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons dried basil
  • 1 teaspoon kosher salt or to taste

Optional (not pictured)

  • About 4 cups hot cooked whole wheat brown rice pasta or spaghetti squash (or sauteed greens)

Instructions

  • Cut onions, peppers and mushrooms into chunks. Coarsely chop garlic cloves.
  • Place onions, peppers, mushrooms and garlic in the bottom of a 6-quart crockpot; toss vegetables to mix.
  • Lay chicken over vegetables.
  • Add bay leaves, tomato paste, diced, whole and crushed tomatoes, spices and salt. With a serving spoon, move around the chicken a bit to allow some of the sauce to seep down into the crockpot.
  • Cover; cook on High setting for 1 hour. Cook on Low setting for about 5 hours or until chicken and vegetables are thoroughly cooked. (chicken should be at 165 degrees F) Remove bay leaves. (Can also cook on Low setting for about 7 hours.) Reduce heat to Keep Warm until serving time. As crockpots vary, adjust cooking time if needed. *NOTE: if using boneless skinless breasts, REDUCE cooking time by about 1 hour.
  • If desired, serve over hot cooked pasta, spaghetti squash or sauteed greens.

Notes

Make Ahead and Storage Tips: may be made up to 3 days ahead. Store covered in the refrigerator. Reheat on Low setting, stirring occasionally, for 1 hour or until hot. (Or reheat on the stove-top over medium-low setting, covered.) May be frozen for up to 4 months.