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.