Chicken Cacciatore

Fast, simple, do it in a crockpot.

Three magic phrases for this magpie.

This is always a hit with the whole family, my son who think’s he’s a vegetarian gets to have chunks of veggies in a tomato sauce on his wild rice and the rest of us enjoy amazingly tender chicken thighs in the same chunky veggie tomato sauce.

Ingredients Needed:

6-8 chicken thighs
onion
red/green peppers
1 can tomato paste
1 large can of stewed tomatoes
1 tsp oregano
2 tsp sugar
1/2 tsp salt
1/2 tsp pepper
2 cups of mushrooms
3-4 cloves of garlic, minced
2 tbsp red wine
1 tbsp chicken stock

Either get out your crockpot and plug it in,  or a roaster and pre-heat the oven to about 350 degrees.

Combine everything but the chicken into the crockpot. I use tomato paste because the vegetables are going to release water, especially the mushrooms, It gets too soupy using another can of juicy tomatoes. I like a thick, substantial sauce for this.

You can pre-mix the boullion with about 1/4 cup of water and add it in that way.

I also put everything but the chicken in so I can pre-taste. Give it a taste. Want more red wine? Add more now. More stock for a salty taste? Go right ahead.

Sample it now before you contaminate it with chicken.

Place the chicken thighs on top, then press them into the middle of the sauce, making sure they are covered, but it’s better that they don’t touch the bottom and cook right in the middle.

Like this. Then cover and cook! If you are cooking in the oven, it will only take a couple of hours. Make sure to stir it every once in a while. This took 4 hours in the crockpot on high.

The lovely thing about chicken thighs is they just fall apart instead of dry out when cooked like this, I would never use chicken breast.

You can serve it over pasta or rice,  brown mixed with wild rice was amazing paired with it.

Chicken Cacciatore
Easy chicken Cacciatore loaded with vegetables for a family friendly dinner.
Author:
Recipe type: main course,chicken
Serves: 6
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 6-8 chicken thighs
  • onion
  • red/green peppers
  • 1 can tomato paste
  • 1 large can of stewed tomatoes
  • 1 tsp oregano
  • 2 tsp sugar
  • ½ tsp salt
  • ½ tsp pepper
  • 2 cups of mushrooms
  • 3-4 cloves of garlic, minced
  • 2 tbsp red wine
  • 1 tbsp chicken stock
Instructions
  1. Either get out your crockpot and plug it in, or a roaster and pre-heat the oven to about 350 degrees.
  2. Combine everything but the chicken into the crockpot. I use tomato paste because the vegetables are going to release water, especially the mushrooms, It gets too soupy using another can of juicy tomatoes. I like a thick, substantial sauce for this.
  3. You can pre-mix the boullion with about ¼ cup of water and add it in that way.
  4. I also put everything but the chicken in so I can pre-taste. Give it a taste. Want more red wine? Add more now. More stock for a salty taste? Go right ahead.
  5. Sample it now before you contaminate it with chicken.
  6. Place the chicken thighs on top, then press them into the middle of the sauce, making sure they are covered, but it’s better that they don’t touch the bottom and cook right in the middle.
  7. Then cover and cook! If you are cooking in the oven, it will only take a couple of hours. Make sure to stir it every once in a while. This took 4 hours in the crockpot on high.
  8. The lovely thing about chicken thighs is they just fall apart instead of dry out when cooked like this, I would never use chicken breast.
  9. You can serve it over pasta or rice, brown mixed with wild rice was amazing paired with it.

 

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