Weeknight Crock Pot Chicken Cacciatore Recipe

Description:

This Weeknight Crock Pot Chicken Cacciatore recipe is a delightful blend of flavors that will tantalize your taste buds. It’s a favorite dish in our household, especially with my husband, who loves the added touch of green olives. However, if you prefer, you can opt for ripe olives instead. This savory dish pairs perfectly with pasta and garlic bread, but if you’re watching your carb intake, fear not! It’s just as delicious served without. With a prep time of just 25 minutes and a total cook time of 8 hours and 50 minutes, this recipe is perfect for those busy weeknights when you want a wholesome meal ready with minimal effort.

Ingredients:

Instructions:

1. Brown Chicken: Begin by browning the skinless chicken thighs in olive oil in a skillet, ensuring both sides are nicely browned.

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2. Transfer to Crock Pot: Once the chicken is browned, remove it from the skillet and place it in the bottom of your crock pot.

3. Deglaze Skillet: Deglaze the bottom of the skillet with dry red wine, stirring to incorporate all the delicious browned bits.

4. Prepare Sauce: Add the Italian-style tomato sauce and tomato paste to the skillet, stirring until well mixed. Then, add in the dried oregano, dried basil, bay leaf, and minced garlic, stirring to infuse the sauce with flavor.

5. Layer Ingredients: Arrange the fresh mushrooms, chopped onion, sliced celery, and diced green pepper over the chicken in the crock pot.

6. Pour Sauce: Pour the prepared sauce over the layered ingredients in the crock pot, ensuring everything is evenly coated.

7. Cook: Cover the crock pot and cook on low for 6 to 8 hours, or until the chicken is tender and cooked through.

8. Check Sauce Consistency: Once the cooking time is up, check the consistency of the sauce in the crock pot. If it needs thickening, proceed to the next step.

9. Thicken Sauce: In a small dish, whisk together the all-purpose flour and water to create a slurry. Remove the chicken and bay leaf from the crock pot, discarding the bay leaf and keeping the chicken warm. Stir the flour slurry into the sauce in the crock pot and cook, covered, on high for 5 to 10 minutes, or until the sauce has thickened to your liking.

10. Serve: Serve the chicken with the vegetable sauce spooned over the top, garnished with grated Parmesan cheese if desired.

Nutrition Facts (Per Serving):

• Calories: 515.1
• Total Fat: 21.9g
  • Saturated Fat: 4g
• Cholesterol: 161.3mg
• Sodium: 1128mg
• Total Carbohydrates: 28g
  • Fiber: 5.4g
  • Sugar: 13.4g
• Protein: 45.4g

Keywords:

Poultry, Vegetable, Meat, European

Recipe Notes:

• For a richer flavor, you can use ripe olives instead of green olives.
• This dish pairs wonderfully with pasta and garlic bread, but it’s equally delicious served on its own for a lower-carb option.
• Feel free to adjust the seasoning to suit your taste preferences.