Slow Cooked Chicken Cacciatore
Winter break is ending and everyone in my home is headed back...back to work and back to school. That means back to a schedule too. Crockpot meals always help get me on track when trying to reclaim time (and my waistline)! Tonight we made slow-cooked Chicken Cacciatore. Lots of flavor from long strips of bell peppers & onions, plus red wine, garlic and crushed tomatoes. We served it over sautéed cauliflower rice for a healthier alternative.
It was only five minutes of prep time which makes this hearty dinner a favorite of mine. I didn't even thaw the chicken first! I added whatever frozen portions I had on hand, so feel free to substitute your own preferred cuts of poultry. I like the combination of chicken thighs and breast for the best texture and flavor.
There was more than enough for our large family of six AND some to freeze for another meal later in the month. Delicious, healthy & easy. Dinner doesn't get much better than this!
Ingredients:
- 3 skinless, boneless chicken breasts
- 4 skinless, boneless chicken thighs
- 2 bell peppers (red & orange are prettiest!)
- 1 medium yellow onion
- 2 cloves garlic
- 1 (28 ounce) can crushed tomatoes
- 1 cup dry red wine (such as Cabernet Sauvignon)
- 1 teaspoon sea salt (add more to taste)
- 1/2 teaspoon ground thyme
- 1/2 teaspoon ground oregano
- 1/2 teaspoon ground basil
- 1/2 teaspoon freshly ground pepper
Directions:
Dice or thinly slice the onion and mince the garlic, scatter on the bottom of a 6 quart slow cooker. Place the frozen* chicken on top of the onions. Remove the seeds and white ribs of the peppers and slice into 1/2 inch strips, spread out over the top of the chicken. Sprinkle the salt, pepper and Italian seasonings over the top. Carefully pour the wine and tomatoes over everything, cover and set temperature to high for 6 hours.
The chicken will shred easily with a fork when it's cooked. Serve over your favorite rice, pasta or try sautéed cauliflower rice sprinkled with Pecorino! You could even serve it as a hearty stew in a bowl with a hunk of buttered, crusty baguette!
* If using thawed chicken, set on low for six hours or high for 3-4 hours.
