Comida Kraft
Recipe Box

Slow-Cooker Chicken Cacciatore

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

Slow-Cooker Chicken Cacciatore is rated 4.055555555555555 out of 5 by 18.
  • 2016-07-23T09:55CST
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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 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 This recipe came out great with modifications I followed from several reviews. This recipe came out great with modifications I followed from several reviews. I skinned the chicken (this was obvious to me as the added grease would not have been a benefit), doubled the tomatoes (diced), added a number of vegetables which we like (most in the last hour) and put in some chicken broth. The reason I put in broth was due to the comments about a lack of salt and it appeared from the get go there was not enough water for a blend that was going to cook for 6 hours. In the last 10 minutes or so I added a can of tomato paste to thicken as that is the way we like it. Next time I will debone the chicken after a few hours. I like to cook with the bones as it adds flavor but don't like to hunt for bones when it is fall of the bone done. Doubling the tomatoes and vegetables has provided a great start to quick spaghetti sauce for another meal.
Date published: 2012-10-27
Rated 4 out of 5 by from I followed other's suggestions and added the peppers and mushrooms in the last 2 hours of cooking. 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!
Date published: 2011-12-07
Rated 1 out of 5 by from I can't believe this recipe has any good reviews. I can't believe this recipe has any good reviews. I thought it tasted GROSS-- and by gross, I mean that I took 2 bites and couldn't even finish it. My kids didn't like it either. My husband, who eats anything and everything, ate it, but agreed that I shouldn't make it again. YUK! Waste of ingredients.
Date published: 2012-05-26
Rated 3 out of 5 by from I'm rating this recipe "good" because to make it "superb" I also modified it a bit. I'm rating this recipe "good" because to make it "superb" I also modified it a bit. Instead of dark meat, I used about 3 lbs of boneless skinless chicken breast cut into cubes and sauteed the chicken in the Italian dressing about 5 mins. Although, I'm not sure how necessary that step actually is. It may turn out fine just throwing the raw chicken in and mixing in the Italian dressing. The chicken turned out SOOO tender by the end. I used a whole 28 oz can of crushed tomato's, about 1/4 cup of Chicken Stock. As mentioned earlier, it was a little watery, but adding the small can of tomato paste about 3 hours in made the consistency PERFECT. I used two cloves of mint garlic instead of two and to make sure it didn't turn out bland I also seasoned with salt, pepper, thyme leaves and oregano. YUM. As far as the vegetables the only thing I did differently was that I only used 1/2 an onion instead of a whole onion. The cook time may vary by your crock pot. I cooked mine on low for only a
Date published: 2012-11-17
Rated 5 out of 5 by from This was fantastic, like others I put my own twist on it using fire roasted tomato and adding a... This was fantastic, like others I put my own twist on it using fire roasted tomato and adding a small can of tomato paste (Italian seasoned) I also opted for chicken breast and angel hair pasta. Great way to get kids to eat their veggies, zuchinni and all. Thank you for the fantastic recipe.
Date published: 2012-11-18
Rated 5 out of 5 by from Love it! Love it! I used boneless, skinless thighs and it worked beautifully! So juicy. The only thing I will change is the type of dressing. I used good dressing from Olive Garden. Bad idea! The creamy dressing doesn't soak into the meat at all. Using the Kraft from now on. Yum!!
Date published: 2015-09-27
  • 2016-07-23T09:55CST
  • bvseo_cps, prod_bvrr, vn_cps_3.3.0
  • cp_1, bvpage1
  • co_hasreviews, tv_2, tr_16
  • loc_en_US, sid_91900, PRD, sort_relevancy
  • clientName_khcrm

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