My crockpot is my very good friend. It’s pretty great to throw stuff in on the morning of a busy day and come home to delicious smells and dinner ready. Magic.Â
This version of Chicken Cacciatore is rich, savory and oh so delicious. I like to serve it on mashed potatoes because, for me, that just ramps up the comfort food level.
Start by trimming the skinless, boneless chicken thighs of any extra fat and throw them in the crockpot.
Top with garlic, onions, red & yellow bell peppers and carrots.
Crushed tomatoes and tomato paste give the sauce the perfect consistency.
Now for spices! Parsley. Basil. Oregano. Salt & pepper. Red pepper flakes.
Cover and let the crockpot do it’s magic and add the mushrooms at the end.
Spoon over mashed potatoes, rice or pasta. Top with some fresh parmesan and dig in! SO DELICIOUS!
                                             ENJOY!
Crockpot Chicken Cacciatore
Tender chicken and mushrooms in a rich and savory sauce served over potatoes, rice or pasta.
Equipment
- Slow cooker or Electric pressure cooker
Ingredients
- 3 pounds chicken thighs, skinless & boneless yes, you can use breast meat, but thighs will be more tender
- 2 tsp minced garlic
- 1 medium onion, roughly chopped
- 1 yellow bell pepper, chopped
- 1 red bell pepper, chopped
- ¾ cup carrots, chopped
- 2 15 oz cans crushed tomatoes
- 2 Tbsp tomato paste
- 1 tsp dried parsley
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp salt
- ¼ tsp pepper
- ½ tsp red pepper flakes
- 1 cup fresh mushrooms
- parmesan cheese, grated
Instructions
- Trim the chicken of any extra fat. Place in the bottom of a crockpot.
- Top with garlic, onion, peppers and carrots.
- Add the crushed tomatoes, tomato paste and all the seasonings.
- Cover and cook on high for 4 hours or on low for 6 hours.
- Use 2 forks to break chicken into smaller pieces.Add the mushrooms, cover and cook for another 20-30 minutes.
- Serve over mashed potatoes, rice or pasta. Top with fresh grated parmesan cheese.
Notes
**Pressure cooker instructions - Lightly spray with cooking oil or drizzle a little oil in the bottom of the pressure cooker. Follow step one, except place the trimmed thighs in the bottom of the pressure cooker. Do steps 2 and 3. Lock the lid on and make sure the vent on top is turned to closed. Next, manually set the pressure cooker for 20 minutes (25 minutes if the thighs are frozen). Sauté the mushrooms in 1 Tablespoon of butter in a skillet on the stovetop. Release the steam from the vent when the timer goes off. Remove lid. Use 2 forks to break up the chicken. Add in the sauteed mushrooms. Do step 6.
Yesterday was my first ever attempt at making a chicken cacciatore. And I have to say, not only did I think it was flavorful and delicious, but my family felt that way as well. I followed the recipe verbatim, except I didnt have red pepper flakes(I also used chicken breasts,not thighs-breasts turned out fantastic!). And I wasn’t too worried about finding a substitution for it. The dinner was great either way:)