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This easy slow cooker Chicken Cacciatore is a crowd pleaser! I created it on a Sunday morning. It cooked while we were at church and was ready to eat when we got home.
I fully intended to show you a photo of the finished deal. I took several, but they didn’t turn out at all. I guess we were so hungry that I snapped too quickly.
This dish is full of chicken, bell peppers and onions in homemade tomato sauce. Red wine brings more flavor to the sauce, but you can leave this out if you need to. Serve the chicken and sauce over hot pasta. I used bow tie pasta, but you can use any shape you like.
Here’s what you’ll need to make Chicken Cacciatore:
The red wine in the measuring cup looks slushy, because it is. I’ve found that the easiest way to have wine (since we don’t drink it) is to freeze it.
Ingredients
- 2 lbs. chicken tenders
- 1 onion, sliced
- 1 green pepper, sliced
- 1 red pepper, sliced
- 28 oz can crushed tomatoes
- 6 oz tomato paste
- 1/2 cup red wine (optional)
- 3 cloves garlic, crushed
- 1 tsp. oregano
- 3/4 tsp. basil
- 1-2 bay leaves
- salt and pepper to taste
- 1 lb. pasta, cooked
Instructions
- Place chicken in bottom of slow cooker.
- Add onions and peppers on top of chicken.
- Stir together remaining ingredients, except the pasta.
- Pour sauce over chicken and peppers.
- Cook on low 7-8 hours or high for 5-6 hours.
- Serve over cooked pasta.
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This looks delicious! I’m always on the lookout for recipes to put in the slow cooker for Sunday’s. We are always so hungry after church!
can you add the chicken frozen or does it have to be thawed out? All I have is frozen chicken, and want to get it ready to make it tonight for tomorrow’s supper. As I head out early in the morning for work. Easier to get it all ready tonight to put on in the morning!!!
Sounds really good!!!!
Sherry, you don’t have to thaw the chicken. You could cut the onions and peppers tonight and mix the sauce. Then just toss it all in the crock in the morning.
So, I had no issues putting the chicken in frozen – it wasn’t really watery once everything was cooked. But now I know why I only use the crockpot when I am at home on the weekends or if my husband is home to watch it. Many issues: 1- I tried using a timer, but of course could not set the hours on my crockpot as the timer was not to turn on until 9:30am. So could not use the timer – need to buy a crockpot that has a timer built in. 2 – had it set for 8 hours – low- way too long as the chicken was dry and over cooked, and to put it on for 6 hours on high, it would have turned out the same way. 3 – the peppers were soggy and not crunchy at all…
I will try this reciepe again, when I am at home, so I can throw the peppers in near the end, and be able to monitor the chicken a bit better. I think this is also another reason why I don’t cook chicken breast in the crockpot as it always seems to overcook and be to dry… But I still keep on trying it, as I know one of these times, it will work out and be ok!!
Let me know if you have any other suggestions on what to do….
Thanks for your tips. I thought that was a little long for chicken to be in a crock pot. I too don’t care for chicken in the crock pot. The texture always reminds me of a dry steak and I hate steak. But I’ll give this a try and monitor it. It does sound delish!