Crock Pot Chicken Cacciatore

READY IN: 8hrs 50mins
Bergy
Recipe by Sue Lau

This is one of my husbands more favorite things to cook. The green olives are a nice touch. But you could use ripe olives if you prefer. I like this with pasta and garlic bread, but if you're reducing carbs, you can serve without.

Top Review by Ann in Iowa

I liked the fact that this recipe used the crock pot. It smelled good all day. I made a few changes. I used 4 boneless skinless chicken breasts and omitted the celery (personal preference). I also tasted the sauce before serving and added 1 tsp. sugar and 1/2 tsp. salt to give it a little more depth. Thank you for posting this.

Ingredients Nutrition

Directions

  1. Brown chicken in olive oil in skillet on both sides.
  2. Remove chicken from skillet and place in the bottom of crock pot.
  3. Deglaze bottom of skillet with red wine, stirring to get up all the browned bits.
  4. Add the tomato sauce and tomato paste and stir until mixed well.
  5. Stir oregano, basil, bay leaf, and garlic into sauce.
  6. Place mushrooms, onions, olives, celery, and green pepper over the chicken in the crock pot.
  7. Pour the sauce over all.
  8. Cover and cook on low for 6-8 hours or until chicken is done.
  9. Check consistency of sauce in crockpot.
  10. If it needs thickening, whisk together flour and water in a small dish.
  11. Remove chicken and bay leaf from crock pot, discarding bay leaf and keeping chicken warm.
  12. Stir flour slurry into sauce and cook, covered, on high, for 5-10 minutes, or until thickened.
  13. Serve chicken with vegetable sauce spooned over, garnished with parmesan cheese (if desired).

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