Easy Crock Pot Chicken Cacciatore

Submitted by Bob Ross

• Ready In: 4hrs 15mins
• Ingredients: 10
• Serves: 6

ingredients

• 1 large onion, thinly sliced
• 3 lbs chicken, cut up
• 2 (6 ounce) cans tomato paste (I prefer it with the same amount of tomato sauce instead)
• 4 ounces mushrooms, sliced
• 1 teaspoon salt
• 1 -2 garlic clove, minced
• 1 -2 teaspoon oregano
• 1⁄2 teaspoon celery seed (I omit this)
• 1 bay leaf
• 1⁄2 cup water

directions

1. Place onions in bottom of crock pot. Add chicken pieces.
2. Stir together remaining ingredients.
3. Pour over chicken.
4. Cook on low 7 to 9 hours; high 3 to 4 hours.
5. Serve over angel hair pasta.
6. RJ's Note: I made this recipe on 9th of May 1998. I substituted the tomato paste with a large can of tomatoes that I put through the blender. The aroma of the chicken simmering in the crock pot sauce all day was fantastic. During the last ten minutes I added some frozen mixed Chinese vegetables and served the cacciatore over home made pasta noodles (my first attempt at making pasta). I only used one teaspoon of oregano. Next time I'll try two.

Reviews

[Emily2]

I made this recipe 8/2001 and it turned out great!However, next time I will be sure to use skinless chicken. The skin made it a bit greasy. I also used tomato sauce instead of paste, and added a can of diced tomatoes. I did not add the celery seeds, but I chopped up some green peppers and added them to the pot.

 

[Wineho]

The added ingredients in this recipe made it more appealing than the others I considered. Used legs only and found that it was not necessary to skin the chicken if it was browned well. Also, the cook time is a bit long. Five hours is long enough. Very tender. White meat would dry out, so stick with dark. Add garlic bread, a salad, and a good bottle of red...great dinner for a week night!

 

[katie b.]

We used 4 frozen boneless, skinless chicken breasts, 3 cans of tomato sauce, and a tad extra oregano and served this over whole wheat thin spaghetti. It was fabulous. Also, taking the advice of other reviews, I added 2 green bell peppers cut into strips, which added greatly to the flavor and made the dish go further. I will make this again!

 

[Carol]

This is really good. I had made this a long time ago and forgot about it, so I'm glad I found a Crock Pot version. I substituted black olives for the mushrooms, and added 2 teaspoons of dried basil. Thanks for posting your recipe! HHC

 

[Marie Nixon]

I took the skin off of most of the chicken pieces before adding them to the crock pot. I think that really helped to cut down on the amount of fat in the cooked sauce. I added a few strips of green pepper and used 1/4c. red wine and 1/4 c. water for the 1/2c. water ingredient. My mushrooms were small so I left them whole. The chicken was fall off the bone tender so before serving, I pulled all of the chicken off of the bone and stirred everything together. Serve with additional parmesan cheese.