Slow-Cooked Chicken Cacciatore

Making this classic Italian dish is easy with a slow cooker.

Serves: 6Hands-on: 10 minutesTotal: 7 hours 25 minutesDifficulty: Easy

Serves: 6

Ingredients

  • ½ cup chicken broth
  • ¼ cup dry white wine
  • 2 Tbsp. quick-cooking tapioca
  • 1 tsp. granulated sugar
  • ½ tsp. salt
  • ¼ tsp. ground black pepper
  • 2 medium yellow onions, peeled and sliced
  • 8 oz. fresh button mushrooms, cleaned and trimmed
  • 1 large red bell pepper, cored, seeded, and chopped
  • 2 bay leaves
  • 4 cloves garlic, peeled and minced
  • 6 boneless, skinless chicken thighs (4 oz. each), cut into bite-size pieces
  • 2 cans (14½ oz.) crushed tomatoes
  • ⅓ cup tomato paste
  • 1 lb. fusilli pasta, cooked
  • 1 Tbsp. chopped parsley

Directions

  • In a small bowl, mix the broth, wine, tapioca, sugar, salt, and black pepper. Set aside.
  • To a 5- or 6-quart slow cooker, add the onions, mushrooms, bell pepper, bay leaves and garlic. Place chicken on top of vegetables. Pour broth mixture over chicken. Cover and cook on low for 6 to 7 hours, or until the chicken is cooked through.
  • Remove and discard bay leaves. Transfer chicken to a serving platter; cover loosely with a sheet of aluminum foil and keep warm.
  • Turn the slow cooker to the high setting. Stir in the tomatoes and the tomato paste. Cover and cook for 15 minutes. Stir chicken back into the sauce and heat 5 minutes to warm through. Scoop over cooked pasta and sprinkle with parsley.

Recipe Information

Serves: 6

Ingredients

  • ½ cup chicken broth
  • ¼ cup dry white wine
  • 2 Tbsp. quick-cooking tapioca
  • 1 tsp. granulated sugar
  • ½ tsp. salt
  • ¼ tsp. ground black pepper
  • 2 medium yellow onions, peeled and sliced
  • 8 oz. fresh button mushrooms, cleaned and trimmed
  • 1 large red bell pepper, cored, seeded, and chopped
  • 2 bay leaves
  • 4 cloves garlic, peeled and minced
  • 6 boneless, skinless chicken thighs (4 oz. each), cut into bite-size pieces
  • 2 cans (14½ oz.) crushed tomatoes
  • ⅓ cup tomato paste
  • 1 lb. fusilli pasta, cooked
  • 1 Tbsp. chopped parsley

Directions

  • In a small bowl, mix the broth, wine, tapioca, sugar, salt, and black pepper. Set aside.
  • To a 5- or 6-quart slow cooker, add the onions, mushrooms, bell pepper, bay leaves and garlic. Place chicken on top of vegetables. Pour broth mixture over chicken. Cover and cook on low for 6 to 7 hours, or until the chicken is cooked through.
  • Remove and discard bay leaves. Transfer chicken to a serving platter; cover loosely with a sheet of aluminum foil and keep warm.
  • Turn the slow cooker to the high setting. Stir in the tomatoes and the tomato paste. Cover and cook for 15 minutes. Stir chicken back into the sauce and heat 5 minutes to warm through. Scoop over cooked pasta and sprinkle with parsley.

Nutrition Information

Nutrition Information
Amount per serving
Calories500
Total Fat5g
Saturated Fat1g
Cholesterol80mg
Sodium710mg
Total Carbohydrate80g
Dietary Fiber7g
Sugars14g
Protein32g