Crock Pot Chicken Cacciatore
Crock pot chicken cacciatore is a simple dinner that makes an easy weeknight meal or Sunday dinner. This classic Italian dish is cooked low and slow and can be served over pasta, polenta or mashed potatoes.
Ingredients
- 3 pounds chicken thighs boneless skinless
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 Tablespoon Italian seasoning
- 1 small yellow onion chopped
- 1 Tablespoon chopped garlic
- 1 medium red bell pepper chopped
- 8 ounces baby bella mushrooms sliced
- 28 ounces canned diced tomatoes
- 2 Tablespoons tomato paste
- 1 cup chicken broth
Instructions
- Place chicken thighs in the crock pot and season with the salt, pepper, and Italian seasoning.
- Add the onions, garlic, bell peppers, mushrooms, diced tomatoes, tomato paste, and chicken broth.
- Cover and cook on high for 4 hours or on low for 6-8 hours. Serve over pasta, polenta or mashed potatoes.
Notes
Substitutions or Variations
- Olives - A can of drained black or kalamata olives can be stirred in during the last hour of cooking.
- Spicy - Add ½ teaspoon of crushed red pepper flakes to the seasonings.
- Peppers - Add 6-8 pepperoncini peppers during the last hour of cooking.
- Creamy - Stir in ½ cup of half and half or heavy cream into the finished dish.
Storage Instructions
Leftovers will keep in an airtight container in the refrigerator for 3-5 days and can be reheated in the microwave, the oven or the stovetop.Nutrition
Serving: 8ouncesCalories: 242kcalCarbohydrates: 9gProtein: 35gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 162mgSodium: 726mgPotassium: 852mgFiber: 2gSugar: 4gVitamin A: 696IUVitamin C: 32mgCalcium: 70mgIron: 3mg
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