ELISE'S SLOW COOKER CHICKEN CACCIATORE
Yummy, and even better as leftovers. My go-to recipe! Serve over a bed of pasta tossed in Parmigiano Reggiano.
Provided by its816am
Categories World Cuisine Recipes European Italian
Time 6h38m
Yield 6
Number Of Ingredients 16
Steps:
- Preheat a slow cooker on High.
- Stir tomatoes, wine, chicken stock, tomato paste, and chicken bouillon together in a large bowl. Trim chicken as necessary; sprinkle with Italian herb blend.
- Heat olive oil in a skillet over medium-low heat. Cook chicken breasts until browned, 3 to 5 minutes per side. Transfer chicken to slow cooker along with any accumulated juices.
- Place bell peppers, onion, mushrooms, and garlic in skillet, along with more olive oil if needed. Cook and stir until onion is translucent, about 5 minutes. Stir in flour; cook until vegetables are soft, about 5 minutes.
- Stir in tomato mixture; bring to a boil. Simmer until thickened slightly, about 5 minutes more. Stir in olives; transfer mixture to slow cooker.
- Reduce slow cooker heat to Low and cook until chicken is very tender, 5 1/2 to 6 1/2 hours. Stir pesto and sugar into chicken mixture; cook for 30 minutes more.
Nutrition Facts : Calories 371.7 calories, Carbohydrate 20.9 g, Cholesterol 67.4 mg, Fat 16.3 g, Fiber 4.8 g, Protein 28.9 g, SaturatedFat 3.2 g, Sodium 1061.1 mg, Sugar 7.6 g
SLOW-COOKER CHICKEN CACCIATORE
Provided by Food Network Kitchen
Time 7h40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Soak the mushrooms in 2/3 cup hot water, 10 minutes. Strain through a paper towel-lined sieve, reserving the liquid. Rinse the mushrooms and finely chop.
- Meanwhile, toss the chicken and carrot with the olive oil in a 6- to 8-quart slow cooker; season with salt and pepper. Top with the chopped mushrooms, garlic and basil sprigs, then pour in the tomatoes and their juices. Whisk the red wine with the flour, tomato paste and reserved mushroom liquid in a bowl until smooth; add to the slow cooker. Cover and cook on low, 7 hours.
- About 10 minutes before the chicken is done, cook the rice as the label directs. Uncover the slow cooker and stir, breaking up the chicken into chunks; let stand, uncovered, until the sauce is thickened, about 15 minutes. Discard the basil sprigs and season with salt and pepper. Serve the chicken with the rice; top with torn basil.
Nutrition Facts : Calories 540, Fat 15 grams, SaturatedFat 3 grams, Cholesterol 160 milligrams, Sodium 408 milligrams, Carbohydrate 58 grams, Fiber 3 grams, Protein 40 grams, Sugar 6 grams
SLOW COOKER CHICKEN CACCIATORE WITH POTATOES
Slow Cooker Chicken Cacciatore With Potatoes is an EASY weeknight dinner that cooks itself! With chicken falling off the bone in an Italian stew!
Provided by Karina
Categories Dinner
Time 4h10m
Number Of Ingredients 21
Steps:
- (OPTIONAL STEP): Season chicken with salt and pepper. Heat a small amount of oil in a pan or skillet. Sear skin-side down (if using skin on thighs) first for 3 minutes, until deep golden brown. Rotate and sear the other side for a further 3 minutes.
- Arrange the potatoes in a 6qt slow cooker bowl in single layer. Place the chicken over the potatoes and add the rest of the ingredients over the chicken (except olives and mushrooms).
- Stir to combine; cover and cook on high for 4 hours, or low for 8 hours, until the chicken is tender and falling off the bone.
- Add in the mushrooms and olives in the last 30 minutes of cooking. Season with extra salt, to your tastes and serve.
- Serve over rice, pasta or spaghetti squash.
Nutrition Facts : Calories 556 kcal, Carbohydrate 36 g, Protein 31 g, Fat 31 g, SaturatedFat 7 g, Cholesterol 141 mg, Sodium 487 mg, Fiber 8 g, Sugar 9 g, ServingSize 1 serving
CHICKEN CACCIATORE IN A SLOW COOKER
This is a very simple meal to make. You just throw everything in the crock pot and let it cook during the day. I like to serve this over thin spaghetti (especially garlic and herb thin spaghetti when I can find it).
Provided by LDP5
Categories World Cuisine Recipes European Italian
Time 6h10m
Yield 4
Number Of Ingredients 11
Steps:
- Place chicken in a slow cooker; stir in spaghetti sauce, tomato paste, mushrooms, onion, bell pepper, garlic, oregano, basil, black pepper, and red pepper flakes. Cover.
- Cook on Low until chicken is tender, 6 to 8 hours.
Nutrition Facts : Calories 364.1 calories, Carbohydrate 42 g, Cholesterol 68.5 mg, Fat 8.5 g, Fiber 8.4 g, Protein 30.8 g, SaturatedFat 2.2 g, Sodium 1200 mg, Sugar 24.6 g
SLOW COOKER CHICKEN CACCIATORE
Easy slow cooker chicken cacciatore. Serve over angel hair pasta. 'Cacciatore' is Italian for 'hunter', and this American-Italian term refers to food prepared 'hunter style,' with mushrooms and onions. Avanti!
Provided by Rosie
Categories World Cuisine Recipes European Italian
Time 9h15m
Yield 6
Number Of Ingredients 6
Steps:
- Put the chicken in the slow cooker. Top with the spaghetti sauce, green bell peppers, mushrooms, onion, and garlic.
- Cover, and cook on Low for 7 to 9 hours.
Nutrition Facts : Calories 260.6 calories, Carbohydrate 23.7 g, Cholesterol 63.4 mg, Fat 6.1 g, Fiber 4.8 g, Protein 27.1 g, SaturatedFat 1.6 g, Sodium 589.8 mg, Sugar 13.9 g
SLOW COOKER CHICKEN CACCIATORE
Healthy Slow Cooker Chicken Cacciatore. Authentic Italian chicken cacciatore, made easy in the crock pot! Boneless chicken breasts or thighs simmered in a richly flavored tomato sauce. Serve with pasta or rice for a family-friendly dinner.
Provided by Erin Clarke / Well Plated
Categories Dinner
Time 5h30m
Number Of Ingredients 13
Steps:
- Lightly coat a large slow cooker with nonstick spray. Heat 1 tablespoon olive oil in a large skillet over medium high. Season both sides of the chicken with salt and pepper. Once the oil is hot and shimmering, add the chicken in a single layer. Cook on the first side for 3 to 4 minutes, until browned, moving the chicken as little as possible so that it gets a nice sear. Flip and brown on the other side, about 2 additional minutes. Transfer the chicken to the slow cooker.
- Reduce the skillet heat to medium. With a paper towel, carefully wipe out the skillet. Add the remaining 2 teaspoons olive oil. One the oil is hot, add the onion and cook until beginning to soften, about 3 minutes. Add the garlic and 1 tablespoon balsamic vinegar. Cook for 1 minute, or until the garlic is fragrant and the vinegar has reduced. Transfer to the slow cooker, along with any pan drippings.
- Top the chicken with the tomatoes, green bell pepper, mushrooms, and Italian seasoning. If using chicken breasts: cover and cook on HIGH for 1 1/2 to 2 1/2 hours or LOW for 4 to 5 hours, until the chicken is cooked through. If using chicken thighs: cover and cook for 3 to 4 hours on HIGH or 5 to 6 hours on LOW. Remove the chicken from the slow cooker as soon as it reaches 165 degrees F. If desired, chop or shred the chicken (or you can serve the pieces whole).
- At this point, you can serve the sauce right away if you are in a hurry, BUT, if time allows, this is what I like to do for the best-ever sauce: Uncover the slow cooker and let cook on HIGH for 1 hour to allow the sauce to thicken and the flavor to further develop. Just before serving, stir in the remaining 1/2 teaspoon balsamic vinegar. Taste and season the sauce with additional salt/pepper as desired. If you've chopped or shredded the chicken, return it to the sauce and toss to combine and warm through. Otherwise, serve the chicken pieces whole with a generous amount of the sauce on top. Serve hot over pasta, rice, polenta, or veggie noodles, with a big extra spoonful of sauce and a sprinkle of parsley and Parmesan.
Nutrition Facts : ServingSize 1 (of 6), Calories 228 kcal, Carbohydrate 10 g, Protein 32 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 73 mg, Fiber 3 g, Sugar 6 g
CHICKEN CACCIATORE
Provided by Emeril Lagasse
Time 1h35m
Yield 4 servings
Number Of Ingredients 27
Steps:
- Season the chicken with Creole seasoning. Season the flour with Creole seasoning. Dredge the chicken in the seasoned flour, coating completely and shaking off the excess. In a large Dutch oven, over medium-high heat, add the oil. When the oil is hot, add the chicken and brown for 3 to 4 minutes on each side. Remove the chicken and set aside. Add the onions. Season with salt and red pepper. Saute for 2 minutes. Add the mushrooms and garlic. Season with salt and red pepper. Continue to saute for 2 minutes. Stir in the wine, tomatoes, tomato sauce, and stock. Bring the mixture to a boil. Stir in the bay leaf, thyme and basil. Add the chicken back to the mixture. Reduce the heat to medium and cover. Simmer for 1 hour or until tender. Mound the pasta in the center of each plate. Lay the chicken over the pasta. Spoon the sauce over the chicken. Garnish with cheese and parsley.
- Combine all ingredients thoroughly.
ELISE'S SLOW COOKER CHICKEN CACCIATORE
Yummy, and even better as leftovers. My go-to recipe! Serve over a bed of pasta tossed in Parmigiano Reggiano.
Provided by its816am
Categories Italian Recipes
Time 6h38m
Yield 6
Number Of Ingredients 16
Steps:
- Preheat a slow cooker on High.
- Stir tomatoes, wine, chicken stock, tomato paste, and chicken bouillon together in a large bowl. Trim chicken as necessary; sprinkle with Italian herb blend.
- Heat olive oil in a skillet over medium-low heat. Cook chicken breasts until browned, 3 to 5 minutes per side. Transfer chicken to slow cooker along with any accumulated juices.
- Place bell peppers, onion, mushrooms, and garlic in skillet, along with more olive oil if needed. Cook and stir until onion is translucent, about 5 minutes. Stir in flour; cook until vegetables are soft, about 5 minutes.
- Stir in tomato mixture; bring to a boil. Simmer until thickened slightly, about 5 minutes more. Stir in olives; transfer mixture to slow cooker.
- Reduce slow cooker heat to Low and cook until chicken is very tender, 5 1/2 to 6 1/2 hours. Stir pesto and sugar into chicken mixture; cook for 30 minutes more.
Nutrition Facts : Calories 371.7 calories, Carbohydrate 20.9 g, Cholesterol 67.4 mg, Fat 16.3 g, Fiber 4.8 g, Protein 28.9 g, SaturatedFat 3.2 g, Sodium 1061.1 mg, Sugar 7.6 g
ELISE'S SLOW COOKER CHICKEN CACCIATORE
Yummy, and even better as leftovers. My go-to recipe! Serve over a bed of pasta tossed in Parmigiano Reggiano.
Provided by its816am
Categories Chicken Cacciatore
Time 6h38m
Yield 6
Number Of Ingredients 16
Steps:
- Preheat a slow cooker on High.
- Stir tomatoes, wine, chicken stock, tomato paste, and chicken bouillon together in a large bowl. Trim chicken as necessary; sprinkle with Italian herb blend.
- Heat olive oil in a skillet over medium-low heat. Cook chicken breasts until browned, 3 to 5 minutes per side. Transfer chicken to slow cooker along with any accumulated juices.
- Place bell peppers, onion, mushrooms, and garlic in skillet, along with more olive oil if needed. Cook and stir until onion is translucent, about 5 minutes. Stir in flour; cook until vegetables are soft, about 5 minutes.
- Stir in tomato mixture; bring to a boil. Simmer until thickened slightly, about 5 minutes more. Stir in olives; transfer mixture to slow cooker.
- Reduce slow cooker heat to Low and cook until chicken is very tender, 5 1/2 to 6 1/2 hours. Stir pesto and sugar into chicken mixture; cook for 30 minutes more.
Nutrition Facts : Calories 371.7 calories, Carbohydrate 20.9 g, Cholesterol 67.4 mg, Fat 16.3 g, Fiber 4.8 g, Protein 28.9 g, SaturatedFat 3.2 g, Sodium 1061.1 mg, Sugar 7.6 g
SLOW COOKED CHICKEN CACCIATORE
Make and share this Slow Cooked Chicken Cacciatore recipe from Food.com.
Provided by DrGaellon
Categories Chicken
Time 8h15m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in a large skillet until shimmering. Add chicken parts and brown on both sides. Transfer to a slow cooker.
- Add chopped onions to skillet. Sprinkle with salt. Saute until soft. Move onions to edges of pan and add tomato paste to center. Stir paste until it begins to brown. Add garlic and saute until fragrant. Scrape contents of skillet into slow cooker. Add wine to skillet and scrape up any browned fond from the bottom, then pour into slow cooker.
- Add black pepper, tomatoes, Italian seasoning, mushrooms, sliced onions, bell peppers, and 1/2 cup chicken stock to slow cooker. Cook on low 7-8 hours until chicken is cooked through. Remove chicken to a plate and keep warm.
- Stir cornstarch into remaining stock and add to sauce. Increase slow cooker to high and stir until sauce thickens, about 10 minutes. Return chicken to pot and serve over cooked pasta (fettucine or pappardelle are recommended).
Nutrition Facts : Calories 630.9, Fat 30.5, SaturatedFat 8.1, Cholesterol 176.2, Sodium 380.3, Carbohydrate 24.7, Fiber 4.8, Sugar 4.9, Protein 61
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