Crock Pot Chicken Cacciatore

Crock Pot Chicken Cacciatore

  • Prep Time: 15 mins
  • Total Time: 4 hrs 15 mins
  • Servings: 6

    • Ingredients

  • 1largeonion, thinly sliced
  • 3lbschicken, cut up
  • 2 (6ounce) cans tomato paste( I prefer it with the same amount of tomato sauce instead)
  • 4ouncesmushrooms, sliced
  • 1teaspoonsalt
  • 1 -2garlic clove, minced
  • 1 -2teaspoonoregano
  • 1/2 teaspooncelery seed( I omit this)
  • 1bay leaf
  • 1/2 cupwater

    • Directions

  • Place onions in bottom of crock pot.Add chicken pieces.
  • Stirtogether remaining ingredients.
  • Pour over chicken.
  • Cook on low 7to 9 hours; high 3 to 4 hours.
  • Serve over angel hair pasta.
  • RJ’s Note:I made this recipe on 9th of May 1998.I substituted the tomato paste with a large can of tomatoes that I put through the blender.The aroma of the chicken simmering in the crock pot sauce all day was fantastic. During the last ten minutesI added some frozen mixed Chinese vegetables and served the cacciatore over home made pasta noodles (my first attempt at making pasta).I only used one teaspoon of oregano.Next time I’ll try two.

    • Reviews

  • “I made this recipe 8/2001 and it turned out great!However, next time I will be sure to use skinless chicken.The skin made it a bit greasy. I also used tomato sauce instead of paste, and added a can of diced tomatoes.I did not add the celery seeds, but I chopped up some green peppers and added them to the pot.”

  • “The added ingredients in this recipe made it more appealing than the others I considered.Used legs only and found that it was not necessary to skin the chicken if it was browned well.Also, the cook time is a bit long.Five hours is long enough.Very tender.White meat would dry out, so stick with dark.Add garlic bread, a salad, and a good bottle of red…great dinner for a week night!”

  • “We used 4 frozen boneless, skinless chicken breasts, 3 cans of tomato sauce, and a tad extra oregano and served this over whole wheat thin spaghetti.It was fabulous.Also, taking the advice of other reviews, I added 2 green bell peppers cut into strips, which added greatly to the flavor and made the dish go further.I will make this again!”

  • “This is really good. I had made this a long time ago and forgot about it, so I’m glad I found a Crock Pot version.I substituted black olives for the mushrooms, and added 2 teaspoons of dried basil. Thanks for posting your recipe! HHC”

  • “I took the skin off of most of the chicken pieces before adding them to the crock pot.I think that really helped to cut down on the amount of fat in the cooked sauce.I added a few strips of green pepper and used 1/4c. red wine and 1/4 c. water for the1/2c. water ingredient.My mushrooms were small so I left them whole.The chicken was fall off the bone tender so before serving, I pulled all of the chicken off of the bone and stirred everything together.Serve with additional parmesan cheese.”

  • “Excellent flavor!I used boneless chicken breasts and added a can of diced tomatoes to this and let it cook all day on low..Serve over pasta and it was delicious!.”

  • “so good!”

  • “I made this 2 weekends in a row with chicken breasts – I used sea salt instead of table salt and it made a difference. Very tasty and super easy – highly recommend!!”

  • “My co-worker, John, tried this out over the weekend. He says it was very good and gives it 4 stars!”

  • “I made this chicken last night and it was falling-off-the-bone delicious!I omitted the onion, mushrooms, and celery seed (personal preference) and upped the garlic to 6 cloves.I also used 12 ounces of tomato paste plus a 15-ounce can of diced tomatoes.Cooked it on high for almost 4 hours.My beloved and I devoured it on top of some whole wheat angel hair.Will definitely be making this again and again.Thank you!”

  • “I made this last night and it was fabulous. A few changes that I made after reading the reviews were as follows; Used some leftover white wine in place of the water, about 2/3 cup, I used 12 ozs of tomato paste and sauce. We’re not big on angel hair so we used linguini instead. I also omited the celery seed. I will absolutley be making this again.”

  • “I used a dutch oven to make this. It came out wonderful. I will be making it again!”

  • “Oh my goodness the family LOVED it!Instead of tomato paste or sauce I used my left over home made marinara and instead of water…Wine. Thank you what a wonderful winter dish!”

  • “Yummy.I used only chicken thighs.I removed the skin and tossed them in.I used 6 oz tomato paste and 6 oz tomato sauce.Very easy.”

  • “Made this for DH and me the other night and it was just fantastic. I am still getting to grips with the crockpot so cooked this on the low setting for 7 hours. The meat was really tender and just fell off the bones.”

  • “Easy to make, very tasty. Didn’t use the mushrooms, however, as I am the only one in the family who likes them. (Darn!) But everyone else thought they were great too.”

  • “Not a bad recipe. When I do it again I will add 4 chopped red peppers, and use tomato sauce instead of paste. Thanks for the recipe all the same.-cApTaIn iNsAnO”

  • “I decided not to assign stars, because I have decided I don’t much like crockpot food. I did think the sauce ingredients worked and tasted fine as written. I hated the texture of the chicken.”

  • “Have not tried this yet, was looking for crock-pot recipes, but Chicken Cacc. is one of my family’s favorites andit absolutely has to have red wine in it, and green peppers.”

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