Slow Cooking Chicken Cacciatore

Slow Cooking Chicken Cacciatore
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18 users rated this recipe an average rating of 3.5
Makes:
6 servings
Prep:
25 mins
Cook:
6 hrs to 7 hrs (low) or 3 to 3 1/2 hours (high)
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Slow Cooking Chicken Cacciatore

Ingredients
3 1/2
pounds meaty chicken pieces (breast halves, thighs, and drumsticks), skinned
2
tablespoons olive oil
2
cups thinly sliced fresh cremini and/or button mushrooms
1
14 1/2 ounce can diced tomatoes, drained
1 1/4
cups chopped green sweet pepper (1 large)
1
cup chopped onion (1 large)
1
cup chopped carrots (2 medium)
1/2
cup dry white wine
1/2
teaspoon salt
1/2
teaspoon ground black pepper
2
tablespoons snipped fresh basil
2
tablespoons snipped fresh Italian (flat-leaf) parsley
1
teaspoon fresh thyme leaves

Directions

  1. Place flour in a plastic bag. Add chicken pieces, a few at a time, shaking to coat. In an extra-large nonstick skillet, heat oil over medium-high heat. Cook chicken, half at a time if necessary, in hot oil about 12 minutes or until browned, turning occasionally. Transfer chicken to a 5- to 6-quart slow cooker.
  2. Add mushrooms to skillet; cook and stir over medium-high heat for 3 minutes. Transfer mushrooms to cooker. Add drained tomatoes, sweet pepper, onion, carrots, wine, salt, and pepper to mixture in cooker.
  3. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours. Before serving, stir in basil, parsley, and thyme.

Nutrition Facts

(Slow Cooking Chicken Cacciatore)
    Per serving:
  • 310 kcal cal.,
  • 8 g fat
  • (2 g sat. fat,
  • 1 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 110 mg chol.,
  • 445 mg sodium,
  • 16 g carb.,
  • 3 g fiber,
  • 6 g sugar,
  • 38 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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