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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hollykajut

posted:4/26/2010

This was a great dish to make! I used to skinless thighs and legs. i added half the peppers and mushrooms in the beginning and the rest of them at the 30 minute mark at the end. I also added garlic powder (about a tsp or so) and about a tsp of sugar to the tomato mixture. It turned out very flavorful and I will definitely make it again! I also used mashed potatoes instead of rice and paired it with steamed peas and those pillsbury croissants.

klnorris

posted:4/14/2010

This is a favorite recipe of mine to make & I've rated it before, but after reading some reviews I have a few suggestions: use SKINLESS chicken breasts, thighs, whatever you prefer to prevent the grease(but on the bone gives it the most flavor), & serve over MASHED POTATOES. The flavor can be bland over pasta or rice, & the PEPPERS are a must for flavor - but don't put them in until the last hour or they will be wilty. The same applies to the mushrooms/wilty. I love this recipe & I hope you enjoy!

tracyoswell

posted:3/15/2010

This recipe was not one of my favorites. It wasn't bad but not worth the wait and money.

Nellybell29

posted:3/8/2010

OMG this was soo good!! My husband is a very picky eater, usually only eats mexican food, LOVED THIS!! I will definately make this again and again!!

cchowarth

posted:2/27/2010

The first couple bites were okay, but then there was too much of the same taste. The smell wasn't very good in our house either. I left out the mushrooms because we don't like them so that might have had something to do with it.

kelcd23

posted:2/8/2010

I wasn't fond of the italian dressing. I substituted chicken breast for the thighs and may sub another zesty dressing for the sauce.

kerryforristall

posted:2/8/2010

Made this for a dinner party I had at my house and it was a huge hit! I used chicken breasts and wheat pasta. I'm not known for being a good cook in my family, and everyone was impressed. We didn't have any leftovers, it was devoured!

avon14

posted:2/3/2010

I made this with whole thin-sliced chicken breasts with no-yolk noodles. My family loved it. Some of the chicken broke into smaller pieces and it came out great.

breeze2448

posted:1/27/2010

Made this with skinless, boneless chicken breast cut into 1" cube was great and the kids loved it. Will most defiantly make again.

Mal12121952

posted:1/21/2010

I found it was greasy, I would like to try it with skinless chicken thighs or breasts, I also think noodles might be better. Has any one tried it with skinless chicken?