Savory Slow-Cooked Chicken Cacciatore13 Reviews
- Prep: 20 min
- Cook: 7 hr 20 min
- Ready In: 7 hr 40 min
“The only thing better than coming home after a long day is having a delicious dinner waiting for you. In the morning, put the ingredients in the slow cooker . . . and you'll come home to this comforting and flavorful topper for cooked pasta.” - by Campbell's Kitchen
Original recipe yields 6 servings
- Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned on all sides.
- Stir the garlic, Italian seasoning, tomatoes, mushrooms, onions, pepper and 1 cup stock in a 6-quart slow cooker. Add the chicken and turn to coat.
- Cover and cook on LOW for 7 to 8 hours or until the chicken is cooked through. Remove the chicken from the cooker and keep warm.
- Stir the cornstarch and remaining stock in a small bowl until the mixture is smooth. Stir the cornstarch mixture in the cooker. Cover and cook on HIGH for 10 minutes or until the mixture boils and thickens. Serve with the chicken and pappardelle.
Amount Per Serving (6 total)
- 617 cal
- 12.6 g
- 78.2 g
Based on a 2,000 calorie diet
Reviews (13)Rate This Recipe
"This was excellent. I had some misgivings when I put it in the crockpot this morning because it didn't seem like it had enough liquid to cover the chicken, so I actually added just 3 chicken thighs, ..." See moreabout half of what the recipe called for. I used 1/2 C chicken broth, 1/2C white wine. I only used 1 onion. When I served it, it was very liquidy and I realized too late I had forgotten the cornstarch mixture, which I think must be essential. I also didn't brown the chicken, and I put it in the crockpot frozen. I cooked on low for 10 hours until I got home from work."
"I am not a big fan of the slow cooker for most things but in an effort to have Cacciatore on a weeknight I gave this a try. The best thing I can say is that the chicken was well cooked. The sauce, f..." See moreor all it's ingredients, was almost flavorless and seemed under seasoned. My conclusions are as follows: 1st and foremost, Chicken Cacciatore requires browned chicken. In this recipe the skin is removed to avoid all the fat that would render during the 7 hrs in the pot. The browning of skin gives a depth of flavor that is sorely missing. 2nd, I think the garlic, onions, peppers and mushrooms need to be sauted. Again, to get the flavors needed for a good Cacciatore. The garlic and onions especially suffer from the lack of being properly sauted. If I were to attempt this recipe again I would spend 15 minutes browning these items before putting them in the pot. I have used this method with other recipes and had results far superior to this recipe. I would not make this again without significant adjustments."
"I was disappointed with this recipe. I followed the recipe exactly and the flavor came out rather bland. My husband and I agreed that it seemed to be missing several elements that would have added mor..." See moree flavor. The chicken did turn out very moist though, so the cooking method still seems good."
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