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Slow-Cooker Chicken Cacciatore

Slow-Cooker Chicken Cacciatore recipe
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.
15 min
6 hr 15 min
8 servings
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I thought this recipe was good. It was easy to prepare. Next time I probably wouldn't worry about browning the chicken first. I would definitely use boneless chicken next time. I used chicken legs and they fell completely apart in the sauce. The chicken was tender but there were bone pieces that had to be picked out. The sauce was also a little thin. I'd also add more veggies next time.
My favorite recipe I've found on Kraft. The leftovers (if there are any) are just as good and shredding the chicken to use in tacos/quesadillas/sandwiches is great.
One of the best recipes I've ever made! My husband just loves this! It was simple, easy and quick. I too followed others advice and this is what I changed...I used boneless, skinless chicken breasts ( I also didn't bother to pre-cook the chicken), I used mushrooms from a jar, 1 can diced tomato and 1 small can tomato paste (I put the Italian dressing in with this). I also waited until the last hour of so to throw in the peppers, mushrooms and some zucchinis! Instead of over rice, I put mine over pasta. I'm adding this to my regular recipe list!
My whole family love it. I substituted balsamic dressing for the Italian and used leg quarters that I removed the skin from.
Very good recipe. I used canned mushrooms and didn't cook the chicken with the dressing. I just threw the dressing into the crockpot with frozen chicken breasts. I added stewed tomatoes and 2 ribs of celery. I also added a small can of tomato paste. Served it over angel hair pasta and my husband loved it.
Mmm good, I followed advise from other reviews and added vegetables the last hour I served it with pasta. Will add zucchini next time. Would have liked the sauce abit thicker. This was extremely easy and my family ate seconds.
Hideously awful! I used skinless boneless chicken breasts and cooked on low for 6-8 hrs. The chicken was tough and dry. There was also a lot of fluid at the end of cooking. The whole recipe tasted like flavored dish water.
My family enjoyed this dish. No complaints about having chicken that night. Next time I make this recipe I will double the tomatoes. I found it to be lacking the amount of sauce that I would like to see. Other than that; the dish was a hit, very good flavor.
This was fantastic. Following the advice of others, I did add veggies (peppers/mushrooms/onions) in the last 2 hours to maintain flavor and texture. I personally added a few dashes of red pepper flakes for a spicier version which my family absolutely loved. This is so quick and easy. Also, you can substitute Italian seasoning for the thyme if you don't have any in your cabinets!
This was delicious, my husband said it was one of the best things I have ever made. I took everyone's suggestions and used boneless chicken and added the vegetables in the last two hours. I also added zucchini. I cooked it for 5 hours on low.
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