Chicken Cacciatore
Submitted by fishgirl
Slow cooker chicken cacciatore with two whole chickens braised in tomatoes, red wine, garlic, and Italian herbs. Set it, forget it, and feed a crowd of ten with zero effort.
YIELD
10 servingsPREP
10 minCOOK
5 hrsREADY
5 hrsThis is chicken cacciatore for the “set it and forget it” crowd, and honestly, that’s most of us on a busy day.
Two whole chickens get browned in a paprika-seasoned flour coating for colour and flavour, then layered into the slow cooker with sautéed peppers and onions, canned tomatoes, tomato paste, red wine, and a full lineup of Italian herbs.
Hours later, the chicken is falling-apart tender and the sauce has thickened into something rich, tomatoey, and deeply savoury.
This feeds ten people, which makes it a natural for family gatherings, potlucks, or meal-prepping your way through the week.
Kitchen Tips
- Brown the chicken before it goes into the slow cooker. Yes, it’s an extra step. No, the recipe won’t taste the same without it.
- Use dry red wine, not cooking wine. The slow cooker concentrates the flavour over hours, so quality matters here.
- Low and slow (6 to 8 hours on low) gives you the most tender, flavourful result. The high setting works in a pinch but the chicken won’t be quite as silky.
- Remove the bay leaf before serving. After hours of cooking, it can turn bitter.
Ingredients
Directions
Wash and dry chicken pieces; shake in bag with flour, salt and paprika.
Heat oil in skillet and brown chicken pieces. Remove chicken and drain on paper towels.
Sauté peppers and onion until soft but not brown.
Add garlic and sauté for 30 seconds more. Layer chicken and vegetable mixture in removable liner.
Add remaining ingredients.
Place liner in base and cover.
Cook on auto for 4 to 5 hours, low 6 to 8 hours or highfor 3 to 4 hours
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