Slow Cooker Chicken Cacciatore
Serve this Italian classic over fresh egg noodles or strand pasta, such as fettuccine or pappardelle, to soak up all the juices.
- 1/3 cup flour
- 1 Tbs. salt, plus more, to taste
- 1 1/2 tsp. freshly ground pepper, plus more, to taste
- 1 chicken, 3 1/2 to 4 lb., cut into 8 serving pieces
- 1/4 cup olive oil
- 2 red or yellow bell peppers, sliced
- 1 yellow onion, halved and sliced
- 4 garlic cloves, minced
- 3/4 cup dry red wine
- 3/4 cup chicken broth
- 1 can (28 oz.) crushed plum tomatoes
- 1 Tbs. dried oregano
- 6 oz. button or cremini mushrooms, sliced
Brown the chicken
On a large plate, stir together the flour, the 1 Tbs. salt and the 1 1/2 tsp. pepper. Coat the chicken pieces evenly with the flour mixture, shaking off the excess. In a large fry pan over medium-high heat, warm the oil. Add the chicken pieces, in batches if necessary, skin side down, and cook until golden brown on the bottom, about 7 minutes. Turn the chicken and cook on the second side until lightly browned, 3 to 4 minutes more. Transfer the chicken pieces to the slow cooker.
Cook the chicken and vegetables
Return the fry pan to medium-high heat. Add the bell peppers, onion and garlic and sauté until they start to soften, about 3 minutes. Pour in the wine and broth, and deglaze the pan, stirring to scrape up the browned bits on the pan bottom. Stir in the tomatoes and oregano and bring to a simmer. Pour the mixture over the chicken. Cover and cook on the high-heat setting for 4 hours or the low-heat setting for 8 hours.
Add the mushrooms
About 10 minutes before the dish is ready, stir in the mushrooms. Season with salt and pepper and serve. Serves 6.
Adapted from Williams-Sonoma Food Made Fast Series, Slow Cooker, by Norman Kolpas (Oxmoor House, 2007).