CACCIATORE SLOW COOKER RECIPES

SLOW-COOKER CHICKEN CACCIATORE WITH SPAGHETTI REC…

Slow-Cooker Chicken Cacciatore with Spaghetti Rec… image

Spend 20 minutes in the kitchen prepping this gorgeous, hearty sauce. Once the sauce simmers in the cooker, all that's left to do is cook a pound of pasta, and serve.

Provided by Southern Living

Categories Slow Cooker Recipes

Total Time 9 hours 10 minutes

Yield Makes 6 to 8 servings

Number Of Ingredients 18

Ingredients

6 garlic cloves, minced
2 green bell peppers, chopped
2 red bell peppers, chopped
1 yellow onion, chopped
1 (8-oz.) package sliced cremini mushrooms
1 tablespoon kosher salt
1 teaspoon dried crushed red pepper
1 teaspoon freshly ground black pepper
3 tablespoons tomato paste
1/2 cup white wine
1 (28-oz.) can fire-roasted diced tomatoes, drained
2 skinned, bone-in chicken breasts (about 1 1/2 lb.)
2 skinned, bone-in chicken leg quarters (about 1 1/2 lb.)
1 (16-oz.) box spaghetti
1 1/2 cups pitted kalamata olives, halved
1/4 cup freshly grated Parmesan cheese
2 tablespoons butter
Garnishes: fresh basil, fresh parsley, shaved fresh Parmesan cheese

Steps:

Place first 5 ingredients in a 6-qt. slow cooker; stir in salt, crushed red pepper, and black pepper. Whisk together tomato paste and wine, and add to slow cooker. Add drained tomatoes and chicken. Cover and cook on LOW 8 hours.
Uncover and carefully remove chicken from slow cooker, using tongs. Increase slow cooker temperature to HIGH. Cover and cook tomato mixture 30 more minutes or until sauce thickens to desired consistency.
Meanwhile, cook pasta according to package directions. Remove chicken meat from bones; discard bones. Shred meat. Stir olives and next 2 ingredients into sauce. Serve immediately over spaghetti.

SLOW-COOKER CHICKEN CACCIATORE RECIPE - BETTYCROC…

Slow-Cooker Chicken Cacciatore Recipe - BettyCroc… image

The combination of perfectly browned chicken and crisp-tender vegetables makes this a hearty family meal, especially when served on a bed of fettuccine. Based on a time-tested recipe, originally published in the Betty Crocker Cookbook, this slow-cooker version has all the flavor of its predecessor. The only difference is the method, which makes it hands-off and weeknight friendly. So next time you’re looking for a new way to cook up a chicken, give this recipe a try.

Provided by Betty Crocker Kitchens

Total Time 4 hours 45 minutes

Prep Time 25 minutes

Yield 6

Number Of Ingredients 12

Ingredients

1 cut-up whole chicken (3 to 3 1/2 lb), skin removed
1/3 cup Gold Medal™ all-purpose flour
2 tablespoons vegetable oil
1 medium green bell pepper
2 medium onions
1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
1 jar (4.5 oz) sliced mushrooms, drained
1/2 teaspoon dried oregano leaves
1/4 teaspoon dried basil leaves
1/2 teaspoon salt
2 cloves garlic, finely chopped
Grated Parmesan cheese

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.

Nutrition Facts : Calories 215 , CarbohydrateContent 12 g, CholesterolContent 80 mg, FatContent 1/2 , FiberContent 2 g, ProteinContent 28 g, SaturatedFatContent 2 g, ServingSize 1 Serving, SodiumContent 450 mg

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SLOW-COOKER CHICKEN CACCIATORE RECIPE - BETTYCROC…

The combination of perfectly browned chicken and crisp-tender vegetables makes this a hearty family meal, especially when served on a bed of fettuccine. Based on a time-tested recipe, originally published in the Betty Crocker Cookbook, this slow-cooker version has all the flavor of its predecessor. The only difference is the method, which makes it hands-off and weeknight friendly. So next time you’re looking for a new way to cook up a chicken, give this recipe a try.
From bettycrocker.com
Reviews 4
Total Time 4 hours 45 minutes
Cuisine Italian
Calories 215 per serving

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.

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