Slow Cooker Chicken Cacciatore cooked for 8 hours with tomatoes, onions, herbs, bell pepper, mushrooms and red wine.
Anyone else a fan of historical period television shows? I love them! The Tudors, The White Queen, Reign, and The Borgias – I can’t get enough of them. Chicken Cacciatore is a dish I could picture them eating during that time. Cacciatore, which is Italian translated means hunter. The dish has that rustic cooked over a fire feeling to it. When cooked in the Slow Cooker the chicken becomes tender and falls apart on the plate. I enjoyed using Italian bread to dip in the wine broth. This dish would also be great over pasta as well.
- 1 tablespoon salt
- 1 tablespoon freshly ground pepper
- 4 Chicken breast
- 3 tablespoon olive oil for frying
- 1 Red bell peppers, sliced
- 1 Green bell peppers, sliced
- 1 sweet onion, sliced
- 8 oz. Cremini mushrooms, sliced
- 4 garlic cloves, minced
- ¾ cup dry red wine
- ¾ cup chicken broth
- ½ cup tomato sauce
- 1 can (12 oz.) diced tomatoes
- 1 tablespoon dried oregano
- 3 tablespoons drained capers
- ½ teaspoon red chili flakes
- 2 tablespoons chopped fresh basil leaves
- Prep the ingredients: Wash and dry the produce. Slice the onion. Slice the bell pepper and mushrooms. Mince the garlic cloves. Roughly chop the basil leaves. Heat 3 tablespoons of olive oil in a frying pan. Season the chicken breast with the salt and pepper. Cook each side for 1-2 minutes, so the chicken is lightly browned. Note you don’t have to brown the chicken before adding it to the slow cooker, but I prefer to do so.
- Cook the Chicken Cacciatore: Add the vegetables to the slow cooker. Add the chicken broth, red wine, tomato sauce, oregano, capers, red chili flakes, and fresh chopped basil leaves. Transfer the chicken to the slow cooker. Cover and cook on the high-heat setting for 4 hours or the low-heat setting for 7-8 hours.
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