Community Pick
Easy Crock Pot Chicken Cacciatore
photo by Marie Nixon
- Ready In:
- 4hrs 15mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 1 large onion, thinly sliced
- 3 lbs chicken, cut up
- 2 (6 ounce) cans tomato paste (I prefer it with the same amount of tomato sauce instead)
- 4 ounces mushrooms, sliced
- 1 teaspoon salt
- 1 -2 garlic clove, minced
- 1 -2 teaspoon oregano
- 1⁄2 teaspoon celery seed (I omit this)
- 1 bay leaf
- 1⁄2 cup water
directions
- Place onions in bottom of crock pot. Add chicken pieces.
- Stir together remaining ingredients.
- Pour over chicken.
- Cook on low 7 to 9 hours; high 3 to 4 hours.
- Serve over angel hair pasta.
- RJ's Note: I made this recipe on 9th of May 1998. I substituted the tomato paste with a large can of tomatoes that I put through the blender. The aroma of the chicken simmering in the crock pot sauce all day was fantastic. During the last ten minutes I added some frozen mixed Chinese vegetables and served the cacciatore over home made pasta noodles (my first attempt at making pasta). I only used one teaspoon of oregano. Next time I'll try two.
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Reviews
-
I made this recipe 8/2001 and it turned out great!However, next time I will be sure to use skinless chicken. The skin made it a bit greasy. I also used tomato sauce instead of paste, and added a can of diced tomatoes. I did not add the celery seeds, but I chopped up some green peppers and added them to the pot.
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The added ingredients in this recipe made it more appealing than the others I considered. Used legs only and found that it was not necessary to skin the chicken if it was browned well. Also, the cook time is a bit long. Five hours is long enough. Very tender. White meat would dry out, so stick with dark. Add garlic bread, a salad, and a good bottle of red...great dinner for a week night!
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We used 4 frozen boneless, skinless chicken breasts, 3 cans of tomato sauce, and a tad extra oregano and served this over whole wheat thin spaghetti. It was fabulous. Also, taking the advice of other reviews, I added 2 green bell peppers cut into strips, which added greatly to the flavor and made the dish go further. I will make this again!
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I took the skin off of most of the chicken pieces before adding them to the crock pot. I think that really helped to cut down on the amount of fat in the cooked sauce. I added a few strips of green pepper and used 1/4c. red wine and 1/4 c. water for the 1/2c. water ingredient. My mushrooms were small so I left them whole. The chicken was fall off the bone tender so before serving, I pulled all of the chicken off of the bone and stirred everything together. Serve with additional parmesan cheese.
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Tweaks
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I made this last night and it was fabulous. A few changes that I made after reading the reviews were as follows; Used some leftover white wine in place of the water, about 2/3 cup, I used 12 ozs of tomato paste and sauce. We're not big on angel hair so we used linguini instead. I also omited the celery seed. I will absolutley be making this again.
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I made this recipe 8/2001 and it turned out great!However, next time I will be sure to use skinless chicken. The skin made it a bit greasy. I also used tomato sauce instead of paste, and added a can of diced tomatoes. I did not add the celery seeds, but I chopped up some green peppers and added them to the pot.