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
- 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
- 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.