Slow-cooker chicken cacciatore

4
4
4

Total 7 hr 45 min

Prep 15 min

Cook 7 hr 30 min

Serves 4

Ingredients:

  • Canned crushed tomatoes  14½ oz, fire-roasted
  • Red wine  2 fl oz, (1/4 cup)
  • Canned tomato paste  1 Tbsp
  • Garlic clove(s)  2 medium clove(s), minced
  • Dried oregano  ¾ tsp, crushed
  • Table salt  ¾ tsp, or to taste
  • Black pepper  ¼ tsp
  • Uncooked bone in skinless chicken thigh  4 thigh(s), (5 oz each)
  • Fresh mushroom(s)  2 cup(s), sliced (fresh, frozen or canned)
  • Green pepper(s)  1 medium, thinly sliced (fresh or frozen)
  • Uncooked onion(s)  1 small, chopped (fresh or frozen)
  • Olive(s)  33⅔ gm, (1/4 cup) chopped, black olives

Instructions:

  1. Whisk together tomatoes, wine, tomato paste, garlic, oregano, salt, and pepper in 3- to 5-quart slow cooker. Add chicken, mushrooms, bell pepper, and onion. Cover and cook for 6–7 hours on low or 3–31/2 hours on high.
  2. Sprinkle with olives and serve.

Serving size: 1 thigh and about ¾ cup vegetables

Notes:

Wine pairing: Rich red, like Amarone or Valpolicella Ripasso, both from Veneto.

Slow-cooker chicken cacciatore

7 hr 30 min

15 Minutes

These tender, sweet fragrant chicken cacciatore with melting vegetables and intense broth will leave you wanting more.

dinner

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