TOP Reviews:
OMIGOSH THIS IS SO GOOD! YOU HAVE TO TRY MY VERSION! SOOOO MUCH FLAVOR AND NOT RUNNY AT ALL!!!!!!
My version, for more flavor:
4 boneless/skinless chicken breasts (frozen), 1/2 ( or 3/4) jar of spaghetti sauce (eye ball it) (I use Classico Cabernet Marinara with Herbs) 1 can tomato paste, 1/2 green bell pepper chopped, 1/2 diced yellow onion, fresh sliced mushrooms, 3 tablespoons fresh garlic, light-medium sprinkle of crushed red pepper flakes, heavy sprinkling of oregano, light-medium spinkle of black pepper (can always add more later), and fresh basil leaves torn up. Cook on low for 7-8 hours.
I altered this recipe a bit to suit our family’s tastes but the recipe still served as a wonderful basis for a great dish. I used only 3 boneless skinless breasts (whole) as we don’t really care for leftover chicken, and threw them right in there frozen as I’ve heard other reviewers say they’ve done this and I wanted to try for those days when I forget to thaw. It was cooked to perfection, fork tender and juicy in approx 7 hours. How wonderful! I used whole fresh mushrooms since they’re easier to pick out (hate em!) and sliced the onion into rings for those who don’t like them. I am big on garlic so I added about 4 big cloves, chopped, and also added some Italian seasoning and basil. 1/4 cup of wine, a can of diced tomatoes (flavored) and a can of tomato paste and voila! excellent, excellent chicken. My hubby requested I make extra sauce for dipping and such. Will make again and again!
This is a great basic recipe, but I found it a bit bland & watery. I tried again & scaled it for 4 servings, used a small jar of spaghetti sauce & a can of tomato paste, which made a nice thick sauce. I also added spices (oregano, basil, seasoning salt, pepper) and used dehydrated onion. It came out great the 2nd time!
As written, I could see why some reviews were less than favorable. To me, boneless chicken breasts just don’t seem to constitute “cacciatore”. The flavor just isn’t there, but then again, that’s only my opinion. I used bone-in pieces of chicken, which I browned in a skillet first and added the flavorful browned bits to the crock pot. The whole family was very happy with this tasty recipe. Thank you.
This is a great recipe. Use a good brand of pasta sauce, add lots of garlic and peppers and you’ll have a restaurant quality meal. IMPORTANT NOTE: If you use boneless, skinless breasts (as I did), only cook for about 4 to 5 (max) hours on LOW or else your chicken’s texture will be like canned.
Yummy – about 4.5 stars actually. I cut the recipe in half and cooked on high for 4 hours. You don’t need very much sauce. I would recommend using half the sauce it calls for in the beginning. Then towards the end you can add more if needed, that way it’s not too runny. Also, I added the mushrooms about 15 minutes before it was done, then they aren’t mushy, just perfect. Another suggestion is to always just saute the mushrooms, onions and garlic (even bell peppers if desired) in olive oil and then top the chicken and sauce with it. Yummy dish, will make again.
Ingredients
6 chicken thighs bone-in, skin on or off
Salt and pepper to season
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This was sensational. I followed a variety of reviews and used frozen, boneless, skinless chicken thighs, went heavy handed on some oregano sprinkles, added in a few shakes of onion flakes, red pepper flakes, garlic powder and a couple heaping spoonfuls of minced garlic from the jar. I used a tomato basil spaghetti sauce along with a can of tomato paste. Used 1/2 of a large green bell pepper (diced), 1/2 of a small yellow onion (diced). I started this all at 6 hours. An hour before dinner time, I added in sliced mushrooms and chopped up a zucchini, threw that in and left the lid off the final 20 minutes and my sauce thickened up very nicely. Seriously, this was so delicious. Served over angel hair pasta, some fresh steamed green beans on the side and a slice of garlic bread. I’m more excited about the left-overs for lunch tomorrow!
Ingredients
6 chicken thighs bone-in, skin on or off
Salt and pepper to season
2 tablespoons olive oil (more if needed )
2 pounds (1 kg) baby potatoes quartered
2 tablespoons minced garlic (or 8 cloves)
1 medium onion roughly chopped
1 small yellow pepper (capsicum), deseeded and diced
1 small red pepper (capsicum), deseeded and diced
2 carrots peeled and sliced
14 oz (410g) can crushed tomatoes
14 oz (400g) bottle tomato passata (tomato sauce or puree for US readers)*
150 ml red wine (optional — substitute with beef broth IF DESIRED)
2 tablespoons tomato paste
2 tablespoons freshly chopped parsley
1 teaspoon each dried basil and oregano
1 beef bouillon cube crushed
1 teaspoon salt (adjust to your taste)
pepper (adjust to your taste)
½ teaspoon red pepper flakes (optional)
1 cup sliced mushrooms
½ cup pitted black olives
Instructions
(OPTIONAL STEP): Season chicken with salt and pepper. Heat a small amount of oil in a pan or skillet. Sear skin-side down (if using skin on thighs) first for 3 minutes, until deep golden brown. Rotate and sear the other side for a further 3 minutes.
Arrange the potatoes in a 6qt slow cooker bowl in single layer. Place the chicken over the potatoes and add the rest of the ingredients over the chicken (except olives and mushrooms).
Stir to combine; cover and cook on high for 4 hours, or low for 8 hours, until the chicken is tender and falling off the bone.
Add in the mushrooms and olives in the last 30 minutes of cooking. Season with extra salt, to your tastes and serve.
Serve over rice, pasta or spaghetti squash.
From: allrecipes.com