<p>I made my chicken cacciatore in the crock pot yesterday. It was actually delicious. I took the suggestion here to use 1/2 white wine and 1/2 marsala wine. I used chicken breast but cut it into pieces. Cooked on low for 9 hours or so.</p>
<p>It was really good…leftovers tonight!!</p>
<p>Thanks for all of the tips.</p>
<p>Recipe, please!</p>
<p>Crock Pot Chicken Cacciatore</p>
<p>4 pounds chicken cut into pieces (I used boneless and would recommend it)
1 1/2 large onions sliced
1 1/2 green bell pepper sliced
8 oz sliced raw mushrooms</p>
<p>3 6oz cans tomato paste
5 cloves garlic
3 tsp dried oregano
1 1/2 tsp dried basil
1/2 cup dry white wine
1/4 cup marsala wine
3 TBS olive oil
1 1/2 tsp crushed red pepper flakes</p>
<p>Put onion in crock pot. Put green pepper on top of onion. Put mushrooms on top of green pepper. Put chicken on top of green pepper.</p>
<p>Mix remaining ingredients together and pour over top of chicken.</p>
<p>Cook on LOW for 9 hours.</p>
<p>Stir about 6 hours into the cooking.</p>
<p>I served it on top of whole wheat spaghetti…and it was really good.</p>
<p>Thanks! It looks delicious. I’ll definitely try it.</p>
<p>Okay, forgive me here…I have a super dumb question:</p>
<p>I don’t own a crockpot. Would any pot do? And just cook it slowly on stove? The recipe sounds great and I’d like to make it! Thanks!</p>
<p>I make it on the stove:</p>
<p>Brown chicken (WITH skin on) in olive oil and sliced onions I add green pepper when I have it on hand. When brown and onions are translucent I add garlic, let that cook for just a min or two. Then I add tomato sauce (or what ever I have) salt, pepper, oregano and a bay leaf if I have some. Cook with the lid low temp for about 30 mins then I turn chicken, making sure to spoon sauce on top, put the lid back on and cook for another 30 mins. At the second turning I start the pasta, I always use angle hair because it cooks so fast. Cacciatore means Hunters style, so it should be sort of “rough” and casual and it’s OK for the ingredient to vary a bit.</p>
<p>If the goal is to mimic the low maintenance of a crockpot, where you can go do something else for several hours without thinking about the dish, you’re better off cooking this in a heavy dish in a slow oven. If you just want to make a tasty dish, the stove would be great (and faster).</p>
<p>chocchipcookie, my recipe is on the other thread. I like it because it takes less than an hour and most of that time you are doing nothing. Basically you put all the ingredients in a small roasting pan stir once half way through - no browning required. My recipe has salami and uses thighs, though I’ve used white meat I way prefer thighs these days. I own a crockpot, but really haven’t used it since my husband’s grad school days when I occasionally had to cook for our eating group on a weekday. I was one of the few with a real job, so leaving work early wasn’t an option.</p>
<p>Did your chicken breasts dry out? Mine always did until I started using thighs in the crock pot.</p>
<p>I’ve always used thigh meat because it has better flavor in cacciatore and doesn’t dry out. I also add sliced black olives to my version. And last time I made it added frozen artichoke hearts to the sauce as well. (The artichokes were well received and will be making a regular appearance in all future versions of cacciatore.)</p>
<p>No the chicken breasts did not dry out…not at all. They were delicious. I did cut them into pieces…not whole breasts.</p>
<p>I love my crockpot and use it frequently. I like the “put it in and forget about it” way of cooking. </p>
<p>I was hopeful this recipe would turn out good and it did. Thank goodness as it was for guests!</p>
<p>Made it today and enjoyed the no-fuss aspect. I so appreciate being able to do all the prep in the morning. I just added some noodles to the crockpot ten minutes before serving – worked out great!</p>
<p>Wow…good idea…JEM.</p>
<p>Thanks, mathmom, and everyone else for your answers. I’ll try it on the stove and just cook it low and slow. Should be similar to using a crockpot…I believe they have boneless chicken thighs out there, might have to go to a specialty butcher, but it may be worth it for the flavor.</p>
<p>Not sure I’d add salami to my dish. It sounds great, thanks for the recipe :)</p>
<p>You should be able to find boneless chicken thighs at your grocery store.</p>
<p>Thanks, Thumper! Didn’t know that, I’ll look for them there.</p>
<p>Thanks for the original recipe, mathmom! :)</p>