Slow-Cooker Chicken Cacciatore

@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).

Haven't made yet, but plan to. I am having trouble finding what the serving size is. All it said is 8 servings. So do I have to divide into 8 portions to find the serving size? Doesn't sound so easy now does it.

I used all chicken thighs for this recipe and I didn't have green peppers, only red. It turned out delicious! The chicken was so tender, and I will definitely be making this again.

My husband and I rate this recipe 5 stars. I did have trouble keeping the breading on the chicken but that is normal for me. I used a little dry parsley since I didn't have fresh and it was still wonderful!

I followed other's suggestions and added the peppers and mushrooms in the last 2 hours of cooking. They were perfect that way! I also added a can of tomato paste in the last 15min because I wanted a thicker sauce. Also used boneless skinless breasts because that's what I had on hand (skipped the browning as they don't have skin). Would make again!

I've made this recipe a number of times. It's delicious and super easy and the leftovers freeze really well.

Tastes great. Very easy and healthy!!!

Absolutely loved this recipe. I read some of the reviews and noticed some said it was bland. So about 5 hours into it I tasted it. I did add some more salt and pepper. That's all it needed. It was perfect and the leftovers were even better.

I Love this receipe. It tured out great! I did use a 28 oz can of crushed tomotoes instead of 14oz and I added 1 cup chicken broth.. Perfect!!I cooked 5 hours on high.

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.