Chicken Cacciatore

IMG_2901.JPGWARNING: EASY SLOW COOKER, FULL FLAVOR (NOT MUSHY) RECIPE BELOW!!
As a child, I grew up loving my grandfather’s chicken caccciatore. I have fond memories of spending Sunday afternoons with family enjoying this slow cooked, hearty meal. Since my grandfather’s passing, I’ve longed to find a recipe as delicious as his. Since I didn’t have his exact recipe, this was no easy task. I’ve made chicken cacciatore a few times the past few years, but this is by far my favorite.
Whenever I see a recipe that is a “slow cooker” in the crock pot, I almost skip it immediately. I’ve had MANY recipes taste like mush with one flavor and consistency. This my friends, is not the case. I babysat this in the crock pot to ensure I found the perfect consistency. You can serve this with many options, see my suggestions below! If you’d like to, you can add 1/4-1/2 cup red wine into the slow cooker to cook with the chicken. We rarely have wine in the house so I’ve made it both ways, with and without, and it’s still delicious!
I hope this recipe will bring families together over a delicious meal as it did mine.

IMG_2899.JPG

Chicken Caccatorie

Yield: 6 servings

INGREDIENTS:
6-8 bone-in, skinless chicken thighs
28 ounces diced tomatoes
1/4 cup dry red wine
8 ounces mushrooms, sliced
1 red pepper, sliced
1 green pepper, sliced
1 onion,chopped
5 cloves garlic, minced
2 bay leaves
1 teaspoon Italian seasoning
1/4 teaspoon red pepper flakes
fresh basil
salt and pepper to taste
2 tablespoons oil for sauteing (I used coconut oil)

DIRECTIONS:
1. In a medium skillet, heat 1 tablespoon of oil on high heat. Let the skillet get hot for about 1-2 minutes. Meanwhile, generously salt and pepper the chicken thighs.
2. Brown the chicken thighs in the heated skillet, about 2-3 minutes per side. Set aside.
3. Using the same skillet, add the onion and garlic and cook over medium heat for 1-2 minutes.
4. Add all ingredients (except fresh basil) into a slow cooker. Add additional salt and pepper if desired.
5. Cook on low for 6 hours, high for 3. Shred the chicken with two forks and remove bones and bay leaves.
6. Serve topped with fresh basil and add additional salt and pepper if desired. Serve alongside cauliflower rice, zucchini zoodles, pasta, potatoes or enjoy as is!

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