Chicken Cacciatore - Slow Cooked to Italian Perfection

READY IN: 7hrs 25mins




  • Pour dressing into a zip-lock plastic bag; add chicken pieces and refrigerate for an hour.
  • Heat olive oil in a large sauté pan.
  • Mix the flour, 1/2 teaspoon of salt and 1/4 teaspoon pepper together; lightly dredge chicken in the seasoned flour.
  • Brown the chicken pieces on both sides and transfer to crock pot when done.
  • Sauté onion until translucent in the olive oil used to brown the chicken; add wine and 2 tablespoons of the tomato paste to deglaze the pan. Transfer to crock pot.
  • Stir together remaining 2 cans of tomato paste and all the ingredients EXCEPT for the bay leaf, olives, garbanzo beans, capers, and Parmesan cheese; spread over chicken in crock pot.
  • Lay bay leaf on top of chicken; cover and cook on LOW for 7 to 9 hours (HIGH: 3 to 4 hours).
  • During the last hour of cooking, add the olives, garbanzo beans and capers. If at this time the sauce appears too thin, add 1 or 2 tablespoons of tomato paste to thicken slightly.
  • To serve, discard the bay leaf and arrange the chicken over your favorite hot pasta; ladle with sauce and sprinkle with Parmesan cheese.