Slow Cooker Crock Pot Chicken Cacciatore Recipes

Steps:

• Place onions in bottom of crock pot.
• Add chicken pieces.
• Stir all the other ingredients together.
• Pour over chicken.
• Cook on low heat 7 to 9 hours or high heat for about 3 to 4 hours.
• Serve over pasta or rice.

Steps:

• Soak the mushrooms in 2/3 cup hot water, 10 minutes. Strain through a paper towel-lined sieve, reserving the liquid. Rinse the mushrooms and finely chop.
• Meanwhile, toss the chicken and carrot with the olive oil in a 6- to 8-quart slow cooker; season with salt and pepper. Top with the chopped mushrooms, garlic and basil sprigs, then pour in the tomatoes and their juices. Whisk the red wine with the flour, tomato paste and reserved mushroom liquid in a bowl until smooth; add to the slow cooker. Cover and cook on low, 7 hours.
• About 10 minutes before the chicken is done, cook the rice as the label directs. Uncover the slow cooker and stir, breaking up the chicken into chunks; let stand, uncovered, until the sauce is thickened, about 15 minutes. Discard the basil sprigs and season with salt and pepper. Serve the chicken with the rice; top with torn basil.

Steps:

• Place chicken in a slow cooker; stir in spaghetti sauce, tomato paste, mushrooms, onion, bell pepper, garlic, oregano, basil, black pepper, and red pepper flakes. Cover.
• Cook on Low until chicken is tender, 6 to 8 hours.

Steps:

• Put the chicken in the slow cooker. Top with the spaghetti sauce, green bell peppers, mushrooms, onion, and garlic.
• Cover, and cook on Low for 7 to 9 hours.

Steps:

• Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on all sides. Stir the garlic, Italian seasoning, tomatoes, mushrooms, onions, pepper and 1 cup broth in a 6-quart slow cooker. Add the chicken and turn to coat. Cover and cook on LOW for 7 to 8 hours or until the chicken is cooked through. Remove the chicken from the cooker, cover and keep warm. Stir the cornstarch and remaining broth in a small bowl until the mixture is smooth. Stir the cornstarch mixture in the cooker. Cover and cook on HIGH for 10 minutes or until the mixture boils and thickens. Serve with the chicken and pappardelle.

Steps:

• Coat chicken with flour. In 12-inch skillet, heat oil over medium-high heat. Add chicken; cook 15 to 20 minutes or until brown on all sides; drain.
• Cut bell pepper and onions crosswise in half; cut each half into fourths.
• In 3 1/2- to 6-quart slow cooker, place half of the chicken pieces. Mix bell pepper, onions and remaining ingredients except cheese; spoon half of mixture over chicken. Add remaining chicken; top with remaining vegetable mixture.
• Cover; cook on Low heat setting 4 to 6 hours or until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and legs). Serve with cheese. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.

Steps:

• Dust chicken with pan searing flour.
• Heat oil on MEDIUM in large braising pan; add chicken. Brown lightly on all sides, 8-10 minute Transfer chicken to slow cooker. Discard all but 1 Tbsp oil.
• Add garlic, mushrooms, peppers and onions to pan. Cook, stirring occasionally, 3-4 min, until vegetables soften slightly. Add wine; cook 1-2 minute Add Italian seasoning and tomato sauce; stir. Bring to simmer and remove from heat.
• Add sauce mixture carefully to slow cooker. Cover; cook 3-4 hours on HIGH or 6-7 hours on LOW. Season to taste with salt and pepper.

Steps:

• Place onions in a 5-qt. slow cooker. Add the chicken, seasonings, tomatoes, tomato sauce, mushrooms and wine., Cover and cook on low for 6-8 hours or until chicken is tender. Discard bay leaf. Serve chicken with sauce over pasta.