This is my own adaptation of a traditional Italian Chicken Cacciatore recipe, developed, cooked, and tested by me specifically for slow-cooker preparation.
About This Dish
Chicken cacciatore is an old Italian dish. In cacciatore sauce, you’ll find onions, herbs, tomatoes, bell peppers, mushrooms and black olives.
Serves: 4
Prep Time: 20 min
Cooking Time: 3 hours 30 min
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Ingredients
| Amount | Ingredient |
|---|---|
| 2¼ tablespoons | extra-virgin olive oil |
| 900 g | bone-in, skin-on chicken Maryland |
| 1½ teaspoons | sea salt |
| ¾ teaspoon | ground black pepper |
| 1½ medium | onion, chopped |
| 4, 5 cloves | garlic minced |
| 1½ tablespoons | balsamic vinegar plus ¾ teaspoon, divided |
| 900 g | crushed tomatoes |
| 1½ cups | chicken broth |
| 1½ medium | green bell pepper, diced |
| 210 g | sliced mushrooms |
| 75 g | black olive sliced |
| 1½ teaspoons | oregano |
| 3 teaspoons | basil, sliced plus ¾ teaspoon, divided |
Instructions
Heat 1½ tablespoons olive oil in a large skillet over medium-high heat. Season both sides of the chicken with salt and pepper. Once the oil is hot and shimmering, add the chicken in a single layer. Cook on the first side for 3 to 4 minutes, until browned, moving the chicken as little as possible so that it gets a nice sear. Then turn the chicken and cook for 3 to 4 minutes. Remove from skillet and set aside.
In the same skillet, add ¾ tbsp of oil over medium heat and sauté the onion, garlic, and oregano, cooking until fragrant.
Add 1½ tablespoons balsamic vinegar. Cook for 1 minute, until the vinegar has reduced.
Heat the slow cooker on a low setting.
Add the onion mix and chicken to the slow cooker. Then top the chicken with the tomatoes, chicken broth, green bell pepper, mushrooms, olives, and 3 teaspoons basil. Season with salt and pepper.
Cover and cook on low for approximately 3 hours, or until the chicken reaches an internal temperature of 165°F (74°C). Remove the chicken and set aside.
Uncover the slow cooker and let cook on high for 30 min to allow the sauce to thicken and the flavor to further develop. Just before serving, stir in the remaining ¾ teaspoon balsamic vinegar. Taste and season the sauce with additional salt and pepper as desired. Return the chicken pieces to the slow cooker and gently coat with the sauce.
Serve hot with your choice of pasta, rice, or creamy polenta. Spoon over the remaining sauce and garnish with the remaining ¾ teaspoon fresh basil.
Note
Chicken Cacciatore – Slow Cooker
Ingredients
Method
- Heat 1½ tablespoons olive oil in a large skillet over medium high. Salt and pepper both sides of chicken. Once oil shimmers, add in one layer. Brown 3 to 4 minutes with minimal movement; turn and cook 3 to 4 minutes more. Remove; set aside.
- In the same skillet, heat ¾ tbsp oil over medium. Sauté onion, garlic, and oregano until fragrant.
- Add 1½ tablespoons balsamic vinegar; cook 1 minute until reduced.
- Heat slow cooker on low.
- Add onion mixture and chicken. Top with tomatoes, broth, green bell pepper, mushrooms, olives, and 3 teaspoons basil. Season with salt and pepper.
- Cover; cook on low approximately 3 hours or until chicken reaches 165°F (74°C). Remove chicken; set aside.
- Cook sauce uncovered on high for 30min to thicken and develop flavor. Before serving, stir in remaining ¾ teaspoon balsamic vinegar; taste and adjust salt and pepper. Return chicken; gently coat. Serve hot with pasta, rice, or creamy polenta, remaining sauce, and remaining ¾ teaspoon fresh basil.