Comida Kraft
Recipe Box

Slow-Cooker Chicken Cacciatore

Slow-Cooker Chicken Cacciatore is rated 4.045643153526971 out of 5 by 241.
Prep Time
15
min.
Total Time
6
hr.
15
min.
Servings

8 servings

Enjoy our Slow-Cooker Chicken Cacciatore. Simmer tomatoes, fresh onions, garlic and peppers with juicy chicken for a meal ready when you walk in the door!

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What You Need

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Make It

Tap or click steps to mark as complete

  • 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; spoon 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.

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.

Small Changes Add Up

Remove the skin from the chicken to save 30 calories and 6g of total fat, including 1.5g of saturated fat, per serving.

Special Extra

For easy cleanup, line slow cooker with plastic liner bag before filling with ingredients and cooking as directed.

Servings

  • 8 servings

Healthy Living

  • Generally Nutritious
  • Diabetes Center

Nutritional Information

Serving Size 8 servings
AMOUNT PER SERVING
Calories 410
Total fat 17g
Saturated fat 4.5g
Cholesterol 160mg
Sodium 270mg
Carbohydrate 31g
Dietary fiber 2g
Sugars 5g
Protein 32g
% Daily Value
Vitamin A 10 %DV
Vitamin C 25 %DV
Calcium 6 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from I agree with Patricia91248's rating on 12/12/06 with eliminating the browning of the chicken in... I agree with Patricia91248's rating on 12/12/06 with eliminating the browning of the chicken in italian dressing. We could not taste it in the final dish and the chicken is thoroughly cooked after 6-8 hours slow cooking. I substituted using small cut up pieces of boneless chicken breast. I also did not have any red peppers, so I used only the green peppers I had . This is a very filling dish and after feeding totally 4 adults I still froze 3 pints (not including rice). We cooked both rice and pasta and found rice to be the very best with it. I will be making this again for my family, they all liked it very much and it definitely is a budget stretcher.
Date published: 2007-01-14
Rated 4 out of 5 by from @Campie43: Here's what I would offer for an idea :) I find that it can be hard to go off of serving... @Campie43: Here's what I would offer for an idea :) I find that it can be hard to go off of serving sizes on any recipe, unless I have made it before. My personal rule of thumb is to go by the amount of chicken (in this case), keeping in mind that there is also rice. For example, if you know that you/family each eat 1 chicken breast with other dinners, you might decide to cut the recipe down accordingly, since this one calls for 3lbs of meat. That's not an exact science of course, but a guideline that I use. If that doesn't work, I'm sure leftovers would reheat well. Best of luck. Hope that helps! (PS I didn't make this yet, but had to rate it to comment).
Date published: 2012-01-21
Rated 5 out of 5 by from I love this recipe! I love this recipe! Every time I make chicken it seems to turn out terrible, so I usually stick to my boneless skinless chicken breasts. But these thighs and drumsticks are something that I wouldn't be at all ashamed to serve to some dinner guests. They were very tasty. Do note, however, that the chicken falls off the bone VERY easily. When transporting drumsticks from the slow cooker to the plate they sometimes fell apart. I enjoyed this, as I just easily threw out the bones and had a mess of yummy chicken on my plate, but others may prefer their chicken to remain more intact. If that is the case I may consider staying on the low end of the cooking time.
Date published: 2011-09-26
Rated 4 out of 5 by from I thought the dish was very good, but I would make some alterations the next time I make it. I thought the dish was very good, but I would make some alterations the next time I make it. I would most definitely use skinless chicken as chicken with skin produces too much grease (I'd skip the browning step as this doesn't seem to do much). I like garlic so I would add more, and definitely add the vegetables toward the end of the cooking time. I thought the chicken was flavorful, but this is not a salty dish so if you like a more salty flavor you will need to add more seasoning. I added tomato paste to thicken the sauce since it was so greasy (I used chicken with skin).
Date published: 2012-03-22
Rated 4 out of 5 by from Been meaning to try chicken cacciatore for a while now. Been meaning to try chicken cacciatore for a while now. This was pretty darn good, & hubby loved it. Changes I made to the recipe: Tuscan Italian dressing, as that is what I had on hand. Boneless, skinless thighs. Italian style crushed tomatoes, almost doubling the amount called for in the recipe. Used Italian seasoning. I added the mushrooms & peppers, along with one chopped zuchini 1.5 hours before serving (I live at high altitude so the extra time is needed). Served over angel hair pasta. .... My husband tried it with rice, as well as pasta, and says it tastes much better with pasta. My family is not big on green peppers, so will try substituting yellow or orange next time. Very simple and easy.
Date published: 2009-08-26
Rated 5 out of 5 by from This recipe really hit the spot. This recipe really hit the spot. I did make some variations bacause upon looking at the recipe, I knew it would be too bland for my taste. I used only 2 pounds boneless skinless chicken thighs. I also used already seasoned crushed tomatoes but still added the thyme. I used 3 cloves of garlic and omitted the mushrooms. I left my peppers in pretty big chunks because I didn't want them to break apart. I ate it over rice and my husband at it over egg noodles. Served it with garlic bread. I will be making this again in a couple of weeks because my sister will love it.
Date published: 2008-01-20
Rated 5 out of 5 by from One of the best recipes I've ever made! 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!
Date published: 2009-07-16
Rated 4 out of 5 by from We had this tonight for dinner. 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.
Date published: 2007-03-17
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