Slow Cooker Chicken Cacciatore Hunters Stew 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.

SNACK GIRL HUNTER SLOW COOKER CHICKEN CACCIATORE STEW RECIPE

Steps:

• Ideal slow cooker size: 6-quart
• Place the chicken, mushrooms, bell pepper, onion, carrots, garlic, tomatoes and oregano in the slow cooker.
• Cover and cook on LOW setting for 6 to 8 hours, or until the chicken and vegetables are tender.
• Just before serving, taste and add salt and pepper to taste. (I also stirred in red wine vinegar and fresh chopped parsley at the end.)

SLOW COOKER CHICKEN CACCIATORE

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.

CHICKEN CACCIATORE STEW (CROCK POT)

Steps:

• Combine all ingredients in electric cooker pot.
• Mix well.
• Cover and cook on Low setting for at least 6 hours.

SLOW-COOKER CHICKEN CACCIATORE

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.

CHICKEN CACCIATORE OR HUNTER'S CHICKEN

Steps:

• Skin chicken pieces and brown in hot olive oil.
• Remove chicken.
• Saute onion, green pepper, optional mushrooms, and garlic.
• Add all remaining ingredients. Stir to combine.
• Simmer, covered, about 1 hour.
• Serve over hot cooked pasta.

HUNTER STYLE CHICKEN CACCIATORE

Steps:

• Heat 2 teaspoons of olive oil in a large pot over low heat, and cook and stir the garlic until tender but not browned, about 3 minutes. Pour in the tomatoes with their juice, and mash with a potato masher to leave the tomatoes in chunks. Stir in tomato paste, red wine, sugar, oregano, basil, salt, and black pepper, and mix until the tomato paste is smoothly combined into the sauce. Bring to a simmer, and cook, stirring often, while you prepare the vegetables.
• Heat 1 tablespoon of olive oil in a skillet over medium heat, and cook and stir the carrot and celery until tender, 5 to 8 minutes. Stir into the sauce. In the same skillet, cook and stir the green peppers and onions until the onions are translucent, 5 to 8 more minutes; mix them to the sauce. Heat 1 more tablespoon of olive oil in the skillet, and cook and stir the mushrooms until they give up their liquid, about 10 minutes; stir the mushrooms into the sauce. Allow sauce to simmer while you cook the chicken.
• Beat the eggs in a bowl. Place the flour in a separate shallow bowl. Heat 1/4 cup of olive oil in a large skillet over medium heat. Dip chicken pieces in egg, then dredge in flour. Tap off any excess flour, and brown the chicken pieces in the hot oil until browned on both sides, about 15 minutes. Set the chicken pieces aside.
• Preheat oven to 325 degrees F (165 degrees C).
• Spoon about 1 cup of the tomato sauce into the bottom of a large Dutch oven. Place the chicken pieces into the Dutch oven, and pour remaining sauce and vegetables over the chicken; cover.
• Bake in the preheated oven until the chicken is tender and no longer pink inside, about 1 hour. If sauce begins to boil harder than a simmer, reduce oven heat to 300 degrees F (150 degrees C).
• About 15 minutes before serving time, bring a large pot of lightly salted water to a boil. Stir in the linguine pasta, bring back to a boil, and cook, stirring often, until the linguine is tender but still slightly firm, 10 to 12 minutes. Drain the pasta well.
• Turn the linguine out onto a large platter, and top with the chicken and sauce. Sprinkle with parsley and Parmesan cheese to serve.

SLOW-COOKER HUNTER'S STEW WITH CHICKEN

Steps:

• In 3 1/2 or 4-quart slow cooker, combine all ingredients; mix well.
• Cover; cook on Low setting for 6 to 7 hours.