Easy CrockPot Chicken Cacciatore Recipe2018-01-09
- Yield : 8-10 serving plates
- Servings : 8-10
- Prep Time : 10m
- Cook Time : 8:00 h
- Ready In : 8:10 h
Easy crockpot chicken Cacciatore recipe. Skinless chicken thighs with vegetables and mushrooms cooked in a crockpot. Very easy and delicious. This recipe adapted from https://www.foodiecrush.com Do you like Mediterranean recipes? If so, you may also like Mediterranean Chicken
Crockpot Mediterranean Chicken Recipe
Skinless and boneless chicken breasts are topped with Mediterranean flavors in a flavorful tomato-based sauce. Very delicious!
Makes 4 servings
Ingredients: 4 skinless and boneless chicken breast halves ( about 6 oz (180 g) each), 16 oz (480 ml) can petite-diced tomatoes, undrained, 1/2 cup (125 ml) reduced-sodium fat-free chicken broth, 1/2 cup (125 ml) dry white wine, 1 medium zucchini, sliced, 3/4 cup (180 ml) chopped yellow onion, 3/4 cup (180 ml) sliced fennel bulb, 1 teaspoon (5 ml) dried oregano leaves, 1 bay leaf, 1/4 cup (60 ml) Greek olives, pitted and sliced, 1-2 teaspoons (5-10 ml) freshly squeezed lemon juice, salt and freshly ground blck pepper, to taste, 3 cups (750 ml) cooked rice
Instructions: In 6-quart (6L) slow cooker, combine all ingredients, except olives, lemon juice, salt, black pepper, and rice. Mix well. Cover the cooker and cook on low-heat setting for 6-8 hours, adding olives during last 30 minutes.
Turn off the crockpot and open the lid. Season to taste with lemon juice, salt, and black pepper. Stir well. Discard bay leaf. Serve chicken and tomato mixture over cooked rice.
Easy Crockpot Chicken Cacciatore Recipe
- 10 bone-in, skinless chicken thighs, trimmed
- kosher salt and freshly ground black pepper
- extra virgin olive oil
- 5 garlic cloves, peeled and finely chopped
- 1/2 large yellow onion, peeled and chopped
- 28 oz (840 ml) can crushed tomatoes
- 1/2 medium green bell pepper, cored and chopped
- 1/2 medium red bell pepper, cored and chopped
- 1/2 pound (240 g) sliced shiitake mushrooms
- 2 sprigs fresh thyme
- 2 bay leaves
- fresh parsley for garnish
- grated Parmesan cheese
Sprinkle chicken thighs with salt and black pepper. Set aside.
Heat olive oil in a alrge nonstick skillet over medium-high heat. Add seasoned chicken thighs and cook, turning once, until nicely brownes, for about 3-4 minutes per side. Remove cooked meat from the skillet and transfer to the slow cooker.
Reduce heat in the skillet to medium. Add more olive oil. Add chopped garlic and onion and cook, stirring, until soft. Transfer onion mixture to the slow cooker. Add remaining ingredients and stir well to combine.
Cover the cooker and cook on low-heat setting for hours.
Turn off crockpot and open the lid. Discard bay leaf. Transfer cooked chicken thighs to a cutting board. Discard the bones and shred the meat.
Return shredded chicken to the crockpot. Stir in fresh parsley. Serve over cooked pasta topped with grated Parmesan cheese.
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