Slow Cooker Chicken Cacciatore
Goddesses like take-out. Take out is fine, but you and I both know, it just doesn’t seem right to do it every day. Take out seems delicious, but it is often loaded with extra oil, butter, salt and additives, rather than vegetables and herbs, to make it taste that way. Making a few easy meals yourself each week is a healthier and wiser alternative. This crock pot chicken cacciatore is simple, savory and gives you an opportunity to gather the whole family to enjoy a meal together.
The Goddess on the Go believes that starting dinner in the morning is so much easier than starting it in the evening when you are tired from the day. Plus, it is lovely to come home to a home that smells like dinner. Serve with pasta or simply serve with hearty bread.
Italian meals can be one pot wonders and with the use of a crock pot you don’t even have to stir! Cacciatore means hunter in Italian and alla cacciatore translates to hunter style. Lots of peasant meals from Italy, France and Germany are crazy delicious because putting all the elements into one pot brings out the best flavor of each component and enhances the marquee ingredient. This chicken cacciatore is fall off the bone tender, so please watch the little ones for pieces of bone.
Always Stay in Touch with Your Inner Goddess!
2 Chicken Breasts, skin on
4 Chicken Thighs with skin on
1 cup All Purpose Flour for dredging
1 ½ teaspoon Salt for dredging
¾ teaspoon Pepper for dredging
¼ cup Olive Oil for Sautéing
1 medium Onion chopped fine
6 cloves of Garlic chopped
12 – 15 small baby Carrots
½ pound sliced mushrooms
1 - 28 ounce can Redpack Whole Tomatoes broken up (use fork)
1 jar of Rao’s Tomato Sauce
1 can Contadina Tomato Paste
½ cup Red Wine
1 cup Pitted Black Olives
1 teaspoon Dried Rosemary crumbled
2 teaspoons Dried Oregano
¼ teaspoon Dried Red Pepper Flakes
1 ½ teaspoons Salt
1 teaspoon Pepper
1 jar of Sautéed Peppers (optional at the end)
¼ tablespoons Fresh Parsley for garnish (chop ahead store in plastic in fridge)
¼ cup Fresh Basil shredded for garnish (chop ahead store in plastic in fridge)
Serves 4 - 6
Dredge chicken in flour, salt and pepper.
Heat oil and sauté on both sides till golden brown. Place in crock pot.
Remove chicken and sauté onions, garlic, carrots and mushrooms.
Add to slow cooker.
If time does not allow you can add this all to the pot, but browning makes it all more delicious.
Chop fresh garnish and refrigerate for later use.
Break up canned tomatoes with fork.
Combine tomatoes with tomato sauce, tomato paste, wine, olives, rosemary, oregano, pepper flakes salt and pepper.
Pour over chicken, and sautéed vegetables.
Set crock pot on low and cook for 6 – 8 hours. High 4 hours.
Add peppers if desired.
Sprinkle with basil and parsley garnish, and add more garnish to each serving.
Serve over pasta or with bread.