Weeknight Crock Pot Chicken Cacciatore

Submitted by PalatablePastime

"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."

 

• Ready In: 8hrs 50mins
• Ingredients: 18
• Serves: 4

ingredients

• 4 bone-in skinless chicken thighs
• 4 bone-in skinless chicken legs
• 1⁄4 cup olive oil
• 3⁄4 cup dry red wine
• 1 (15 ounce) can Italian-style tomato sauce
• 1 (6 ounce) can tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 bay leaf
• 3 cloves garlic, minced
• 2 cups fresh mushrooms, stems removed
• 1 cup chopped onion
• 1⁄2 cup pimento stuffed olive, sliced
• 1⁄2 cup sliced celery
• 1⁄2 cup chopped green pepper
• 1⁄4 cup water
• 2 tablespoons all-purpose flour
• 1⁄2 cup freshly grated parmesan cheese (optional)

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).

Reviews

[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.

 

[Bergy]

I skinned a fryer and cut it up - I found that 5 hours was long enough on low then turned it to keep warm for 2 hours No problem - it was moist, fall off the bone. Lovely flavor Thanks Sue. I served it with Homemade Gnocchi - the sauce was lovely with them, I left out the olives (didn't have any) and added 1 tsp chili flakes . Lobely dinner

 

[Melissa145]

The sauce was absolutely yummy! I did not have to thicken the sauce with the flour ~ it was plenty thick after cooking. I only had to cook this for 6 hours, but there are probably variations with individual crock pots. Best to check for doneness at the shortest time. Since we aren't fond of olives, so I just left them out and I also used canned mushrooms. This is a keeper and I will definitely make it again!