Sunday, October 13, 2013

Slow Cooker Chicken Cacciatore

This was a delicious, easy, and comforting meal to come home to.This is the first time I used boned-in chicken in the crockpot, and it worked beautifully. The chicken was moist, tender, and full of flavor, and I loved the sauce too. The original recipe stated that this dish had a lot more flavor if you browned the chicken prior to adding it to the crockpot, and I followed her exact instructions- I'm so glad I did. I also upped the amount of vegetables- if the sauce is that good, might as well make it as healthy as can be,

  • 8-10 chicken thighs, with the bone, skin removed
  • Salt and fresh pepper to taste
  • Splash of chicken broth or stock
  • 2 red bell peppers, sliced into strips
  • 2 green bell peppers, sliced into strips
  • 2 medium onions, sliced
  • 28 oz can crushed tomatoes 
  • 1 tsp dried oregano 
  • 1 bay leaf
  • 1 tsp crushed red pepper
  • 1/4 cup fresh herbs such as basil or parsley for topping

  1. Season the chicken thighs with salt and pepper.
  2. Heat a large skillet over medium-high, lightly spray with oil (I use my Misto) and brown chicken on both sides a few minutes. Add to the slow cooker. 
  3. To the skillet, spray with a little more oil and add onions and peppers. Sauté until juices release and the vegetables become golden, a few minutes. Add to the slow cooker. 
  4. Pour tomatoes over the chicken and vegetables, add oregano, bay leaf, salt, pepper, and the crushed red pepper; Give it a quick stir and coverSet crock pot to LOW 8 hours or HIGH 4 hours.
  5. Remove bay leaf, adjust salt and pepper and enjoy! 
Adapted from Skinnytaste


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