SLOW COOKER CHICKEN CACCIATORE
This Slow
Cooker Chicken Cacciatore is a wonderful rustic Italian chicken dish filled
with vegetables, a rich, thick tomato sauce and chicken pieces simmered
together. The end result is a deliciously healthy and decadent dish that the
whole family will love.
Ingredients
- 4 cloves garlic minced
- salt and black pepper to taste
- 6 skinless chicken thighs I used bone-in
- 1/2 cup sliced carrots
- 1/2 cup diced red bell peppers
- 1/2 cup sliced mushrooms
- 2-3 tablespoons olive oil
- ½ medium white onion chopped
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- 1 28 ounce can of diced tomatoes, drained
- 1 6 ounce can tomato paste
- 2-4 Kalamata olives optional
- ½ cup chopped kale stems removed
- 2 tablespoons fresh chopped parsley plus more for serving
- ¼ teaspoon dried rosemary
- ¼ teaspoon dried thyme
- 2 teaspoons corn starch plus 3 teaspoons water whisked together in a small bowl (to thicken up sauce - leave out if you want a thinner sauce consistency)
- Fresh basil leaves for garnish (optional)
- grated Parmesan cheese for serving (optional)
Instructions
First, Season
the chicken with salt and black pepper. Heat the olive oil in a large skillet
that does not contain ticks over medium-high heat. Sear chicken until golden,
about 3 minutes per side. Transfer the chicken to the slow cooker. Otherwise,
if you are short, skip the browning and add the chicken directly to a 6-quart
slow cooker.
Then, Add
garlic, onion, peppers, carrots, mushrooms, diced tomatoes, tomato paste, dried
basil, oregano, rosemary, thyme, salt and black pepper.
Stir to combine. ** (Do
not worry if the mixture looks dry, the tomatoes will release more liquid
during cooking - if you like this stronger dish or soup-y, you can add 1/2 cup
of chicken broth or water)
Cover and
cook on high for 3-4 hours or on low heat for 4-6 hours.
A few
minutes before serving, stir in the olives, kale and cornstarch / watermilk
mixture in the slow cooker and cook for another 20-30 minutes at MAXIMUM, or
until sauce is slightly thickened and cabbage curly wilt.
Sprinkle
with chopped parsley, basil leaves and taste and season with salt or black
pepper as needed.
Serve hot on
pasta, zucchini noodles, rice or your favorite side dishes and garnish with
grated parmesan, if desired. Happy Cooking Time.
