Slow-Cooker Chicken Cacciatore

photo by:kraft

Tomatoes and chicken simmer along with fresh onions, garlic and peppers in the slow cooker, just waiting to be amazing as soon as you walk in the door.

time

prep:

15 min

total:

6 hr 15 min

servings

total:

8 servings

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What You Need

1/4

cup KRAFT Zesty Italian Dressing

lb. mixed chicken thighs and drumsticks

1/2

lb. fresh mushrooms, sliced

large onion, coarsely chopped

1/2

cup each red and green pepper strips

clove garlic, minced

can (14.5 oz.) crushed tomatoes

tsp. dried thyme leaves

cups hot cooked long-grain white rice

It's for dipping and dunking and mixing-upping. And yes, for salad too.

Make It

HEAT dressing in large skillet on medium-high heat. Add chicken, in batches; cook 2 to 3 min. on each side or until evenly browned on all sides.

PLACE mushrooms, onions, peppers and garlic in slow cooker; top with chicken. Combine tomatoes and thyme; pour over ingredients in slow cooker. Cover with lid. Cook on LOW 6 to 8 hours (or on HIGH 5 hours).

SERVE chicken mixture over rice.

Kraft Kitchens Tips

Cooking Know-How

Taking the lid off your slow cooker for even just a minute reduces the heat and extends the cooking time. Lift the lid only if instructed to do so in the recipe.

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jennknott99

posted:11/1/2007

I love my crockpot. So easy to make. Even my inlaws complimented me on it.

Deborah72091

posted:10/10/2007

Excellent recipe, and very, very easy to put together. I serve it with whole wheat spagetti noodles and garlic cheese bread. My family LOVES it. I have made it several times. Very "italiano"!

KristyC

posted:10/9/2007

It was OK. Not fabulous, but definitely edible. Maybe it just needs to be tweaked a little. I'm not sure if I will make it again or not.

MacNamaniac

posted:10/1/2007

I really thought this was good and the chicken came out tender. Next time, I think I will use chicken breast instead of dark meat (legs and thighs) more fresh garlic and less onion. I would have preferred the tomato part of the dish to be a thicker sauce, so next time I think I'll add some tomato paste to intensify the tomato taste and add some thickness. I did add 2 julienne sliced carrots and liked that addition. Spices I added to make it have a more Italian flare are garlic powder, oregano, basil and black pepper.

animimi

posted:9/24/2007

This had okay flavor but the peppers turned to mush and it was way too watery.

a cook

posted:9/14/2007

We use boneless chicken breast, much better!

nicko301

posted:9/3/2007

This is a great place to use leftover veggies - just dump them in! My grandmother thinks this is a great meal, because she loves slow-cookers.

Rosiecheex

posted:8/5/2007

I made this for my in-laws and they loved it. I used zucchini instead of the musrooms. I had a lot of liquid in mine, mostly juices from the chicken. It was very tasty.

rmannarin

posted:7/13/2007

It was easy and looked good, but the chicken was bland and there wasn't enough juice. I think it could be good, but I am not sure how to get it there.

a cook

posted:7/9/2007

I thought this recipe was good but I did make some changes. I used 2 lbs. of boneless skinless chicken breast, 3 cloves of garlic, no mushrooms (cause I don't like them) and 1 - 28oz. can of crushed tomatoes to make a little more sauce. I think next time I will use basil or italian seasoning instead of the thyme. It is a great base recipe and if you like to experiment with recipes like I do thenyou can have a lot of fun with this one.