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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bjptim

posted:6/26/2007

needed something more for taste

FastChef

posted:5/22/2007

Great to prep in the morning and serve for supper after a long day. The flavor is terrific. Great over pasta as well as rice.

Anconetani

posted:5/14/2007

Great with rice. Not so good left over.

schniec8324

posted:4/16/2007

This was okay. Next time, I would use a can of tomatoes and also a can of tomato sauce; italian seasoning instead of thyme; and chicken breasts. I would hold the peppers until an hour or so before serving, they got smushy.

cbrazil1

posted:4/10/2007

Family loved this receipe. Used boneless skinless chicken breasts

Debbie2881

posted:3/16/2007

We had this tonight for dinner. I did make changes to it for more flavor because previous posts said this was bland. I used 1 can of garlic, basil oregano diced tomatoes and 1/2 can southwest blend diced tomatoes (we like alot of sauce). Instead of heating the dressing to brown the chicken i poured the dressing over the chicken, added black pepper and some salt and then browned in pan. I also added a little garlic powder, fresh ground black pepper and a little salt to the tomato mixture. Also i used 3 cloves of garlic instead of 1 and no it wasnt too garlicy with all the extra garlic. The sauce was not as thick as i would have liked but it was very tasty and couldnt be easier to make. I will definitely make this again with my additions.

cassidy3511

posted:3/8/2007

this was good.I would make again

seadolphin

posted:3/7/2007

I took the skin off, my family says if the skin isn't crunchy take it off :-)))) it came out wonderful.

a cook

posted:3/5/2007

My husband and I didn't like it so much- seemed very bland. The kids wouldn't touch it. Easy to make, though.

jozin

posted:3/2/2007

I only had a can of mushrooms (4 oz., NO SALT) and skinless, boneless thighs. The dish passed muster with my husband who doesn't care for much sauce on anything. The salt in the can of tomatoes was enough to make the dish delicious. The next time I made it I used fresh mushrooms. Definitely better taste. The best part was it was cooking while we were at a meeting. I had mine with a small baked potato and he had his with left over noodles. BRAVO for the slow cooker! And your recipe.