Sarahs Slow Cooker Chicken Cacciatore Food

CHICKEN CACCIATORE IN A SLOW COOKER

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.

SLOW COOKER CHICKEN CACCIATORE WITH POTATOES

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.

SARAH'S SLOW COOKER CHICKEN CACCIATORE

Steps:

• Remove skin from chicken thighs; place in a slow cooker with tomatoes, chicken broth, mushrooms, and thyme.
• Cover slow cooker and cook on Low for 8 hours.
• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, 9 to 11 minutes. Drain.
• Combine Parmesan cheese and Romano cheese together in a bowl. Scoop 1 cup of tomato mixture from slow cooker and stir in cornstarch. Pour cornstarch mixture back into slow cooker and stir well to combine. Cover and cook for 10 minutes, stirring occasionally. Turn slow cooker off. Stir in cooked penne and top with cheese mixture.

SLOW COOKER CHICKEN CACCIATORE WITH MUSHROOMS AND BACON

Steps:

• Fry the bacon in a large (12-inch) skillet over medium-high heat until crisp and the fat is rendered, about 8 minutes. Using a slotted spoon, transfer the bacon to a 6- to 8-quart slow cooker, leaving the fat behind in the skillet. Add the mushrooms to the fat in the skillet and let them cook over medium-high, stirring only a few times, until the mushrooms have shrunk, released their liquid and started to lightly brown, about 8 to 10 minutes. Stir in the chopped garlic and tomato paste. Pour in the wine and let it come to a bubble, scraping up the browned bits from the bottom of the pan. Scrape the mixture into the slow cooker.
• Add the onion, bell pepper, roasted peppers, tomatoes, capers, vinegar, oregano, red-pepper flakes and garlic powder to the slow cooker and stir to combine. Add the chicken, season with 1 teaspoon salt and a generous amount of pepper and stir to combine. Cook on low until the chicken is very tender and the flavors are blended, about 4 hours. (At this point, the dish holds well on the warm setting for several hours.)
• Using two forks, break the chicken up into large chunks. Stir in the parsley and let it warm through. Taste and add salt and pepper if necessary. Serve over polenta or pasta or in hoagie rolls, if desired, or alone in bowls. Top with basil and Parmesan.