cooking cacciatore chicken recipe made with boneless, skinless chicken thighs, red wine, crushed tomatoes, green pepper, garlic and spices. Made in the Crockpot and served over pasta! One of the best home-cooked meals ever!
There’s nothing like a homemade batch of chicken cacciatore. You can order it at your favorite Italian restaurant, but honestly, it won’t be the same as homemade. This is one of those rare recipes where I find that’s the case over and over again!
My preferred method of making chicken cacciatore is in the slow cooker. Combine all those flavors. You finish with perfectly cooked chicken in a tasty sauce type almost broth, which covers the perfect pasta. You just can’t go wrong with this delicious dinner recipe from Slow Cooker Chicken Cacciatore!
What’s in this recipe?
You will need about 8 pieces of boneless and skinless chicken thighs, green pepper, chopped garlic cloves, canned crushed tomatoes, red wine, some sugar and dried spices. You can serve this over cooked pasta or rice. We like it better than spaghetti, but really any pasta you have on hand would be fine for this recipe.
Why is there sugar in this recipe?
Whenever you’re making a tomato sauce, the sugar helps counteract the acidic taste of tomatoes. You can certainly skip the sugar if you want! If you are using homemade canned crushed tomatoes, I would recommend skipping the sugar all the way after you have tasted the sauce. Homemade canned tomatoes are picked at peak ripeness, so they may not need the sugar at all.
Can I replace red wine?
You can substitute with apple juice or chicken broth. It definitely won’t have the depth of flavor as if it were made with red wine, but the recipe will still work.
How to make this recipe:
- Heat olive oil over medium heat in a large skillet on the stove. Place the chicken thighs in the pan and cook until the outside of the chicken is lightly browned. This is not meant to cook the chicken to the end, it is just cooking the outside so that the chicken does not fall apart and crush while cooking in the cooking pot. Remove the chicken from the pan and set aside.
2. At the bottom of a slow cooker, add crushed tomatoes, red wine, dried oregano, dried rosemary, dried basil, dried thyme and sugar. Top the sauce with the green pepper slices.
3. Using tweezers, transfer the golden chicken thighs on top of the sauce in the cooking pot. It’s okay if they overlap! Sprinkle the chicken with salt and cracked fresh black pepper. Cover the slow cooker and cook for 6 hours on low setting or 3 hours on high temperature.
4. Remove the lid, let the chicken rest in the sauce for 10 minutes and serve over cooked pasta.
Be sure to store any leftovers in the refrigerator and use it within 3 days. You can freeze leftovers in individual containers to serve for up to 3 months.
Is it better to cook tall or low chicken in Crockpot?
It’s always going to be better at the low fit for chicken, or really any type of meat. You want it to cook as low and slow as you have time to make sure the chicken stays juicy and tender. The high setting can sometimes be too high of an ideal temperature for certain cuts of meat, so if you have the time available, simmer
!
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