Slow Cooker Chicken Cacciatore
One of my clearest memories from elementary school was the old Italian lunch lady’s chicken cacciatore. This recipe doesn’t quite match what I remember but it’s a good start.
Slow Cooker Chicken Cacciatore
Servings: 6 servings
Ingredients
- 6 chicken thighs boneless, skinless
- 2 tbsp chopped garlic
- 1 medium onion diced
- 1 small yellow pepper chopped
- 1 small red pepper chopped
- 1 large carrot peeled, sliced
- 2 cups mushroom sliced
- 8 sprigs thyme
- 1 tsp oregano dried
- 2 tbsp basil chopped
- 28oz crushed tomatoes
- 2 tbsp tomato paste
- 2 large roma tomato halved
- 1/2 tsp red pepper flakes
- 1/2 cup kalamata olives pitted, halved
- 150 ml red wine
- 500-600 g egg noodles or other short, broad pasta
Instructions
- Season chicken thighs with salt and pepper on both sides. Sear in an oiled hot pan on both sides til browned.
- Remove the thighs and place them in a slow cooker
- Add the garlic and onions to the pan and saute til fragrant
- Add the remaining vegetables and spices and saute on medium high for 5-8 minutes.
- Add the vegetables to the slow cooker and top with the crushed tomatoes and tomato paste.
- Add the wine to the pan and bring to a rolling boil on high heat. Scrape the bottom of the pan with a wooden spoon til smooth. Add the wine and all scraped bits to the slow cooker
- Cook on low for 5 - 6 hours or on high 3 - 3.5 hours
- Remove the thighs from the sauce, remove their bones and chop the thighs roughly. Return the meat back to the sauce and stir to fold it in.
