Slow Cooker Chicken Cacciatore Recipe

If you have loads of time and not working, everything can go into a huge dutch oven on the stove top. However I don't have that luxury of staying at home. I love this dish but not crazy about chicken looking like it's boiled after it cooks in a slow cooker. Here is the remedy for the best slow cooked cacciatore I have ever had. Just make sure you but a great loaf of Italian hard crusty bread to sop up this delicious sauce!

grandma's recipe adjusted for slow cooking  chicken cacciatore

I can remember as a child my grandmother slicing bell peppers and blanching tomatoes to get ready to make this dish. She would always remove the skins off the tomatoes, I just grind them up in the food processor.

I like to use fresh plum and canned tomatoes with basil for this slow cooker dish. The flavors are amazing.

The chicken always falls off the bone, it really get very tender using a slow cooker. If you happen to be home and have the time, of course as grandma would cook this back in 1960 there were no slow cookers. 

You can proceed by cooking this on the top of the stove for a slow simmer around 2 hours or until the chicken is fork tender.

One thing for sure you will make this dish time and time again. It really is delicious with some garlic bread and a garden salad. 

Comfort food of my childhood always brings back the most wonderful memories. The smell never leaves me.

 I think of my grandmother always when cooking this since she passed in 1975 at the age of 92.

 She sure was an awesome cook, never ever had a recipe written down because coming from Italy to America, she never learned how to read or write. She got along just fine and even to this day, no one can duplicate the taste of her sauce.

Slow Cooker Chicken Cacciatore Recipe


Slow Cooker Chicken Cacciatore Recipe

8 to 10 chicken pieces bone in ( I used legs and thighs) Shake the chicken in around  1 cup of seasoned flour before frying seasoned with salt, pepper.
3 bell peppers sliced
8 plum tomatoes pulsed to a diced size
3 cloves minced garlic
1 can 16 ounce whole tomatoes with basil added pureed in the food processor
olive oil
1/2 cup white wine ( I used Pinot Grigio)
salt, pepper, cayenne pepper or red pepper flakes, oregano, parsley

Optional:  I throw in a can of peas of cut green beans for an additional vegetable at the end of cooking.  Also I add a handful of finger carrots for sweetness

Fry the floured chicken pieces until nicely browned on both side and season to taste.

In a large enough slow crocker to accommodate the chicken pieces, add the tomatoes, wine, herbs and spices and garlic ( onion if using) to the slow cooker. Top the chicken with peppers and any other vegetables you would like except peas, add them 1/2 hour before the chicken is done.  Slow cook this for 6 to 8 hours. Serve with crusty Italian bread and an antipasto salad.

Note: I used a 7 Quart Slow Cooker,  5 quart will work just fine also.
Created using The Recipes Generator

More Slow Cooker meals? Try some of these:
Crockpot Pizza Dip
Crockpot Marsala Mushroom Chicken over Linguine
Crockpot Masala Rump Roast
Crockpot Chicken Puttancesca 
Crockpot Minestrone
Crockpot Baked Potatoes and Topping Idea's
Corckpot London Broil Burgundy
Crockpot Chicken and Wild Rice
Crockpot Rump Roast and Burgundy Vegetable Stew 
Crockpot Vegetables stew
CRockpot Chicken Zucchini Stew
Crockpot Best Recipe Roundup Post
Crockpot Asian Pulled Beef

1 comment

  1. This was one of the first meals I cooked for my family when I was in high school. I'm not sure if it was any good, but yours looks fabulous!


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