Confession. I’d never had chicken cacciatore before this past weekend. I have no idea why, since it’s one of those easy, savory type chicken dishes that I LOVE. Especially if they involve lots of onions and peppers. Anyways, I made it this weekend and trust me, this will definitely make our dinner rotation frequently.
I adapted this recipe from Skinnytaste, who has a couple other methods for making this recipe as well. The nutritional facts are included, and like all of their recipes, it’s pretty low-cal and healthy. My version is even lower calorie, since I reduced the amount of chicken (meat is expensive!) and doubled the vegetables. (Yay, veggies!) I find it easy to make the meat go a long way in crock pot recipes, since you can shred it up and spread it out amongst the vegetables and sauce.
Crock Pot Chicken Cacciatore
- 5 chicken thighs, with the bone, skin removed
- 28 oz can crushed tomatoes
- 1 red bell pepper, sliced into strips
- 1 green bell pepper, sliced into strips
- 1/2 large onion, sliced
- 1 tsp dried oregano
- 1 bay leaf
- salt and fresh pepper to taste
Salt and pepper chicken and place in the bottom of the slow cooker. Pour tomatoes over the chicken, then add onions and peppers, oregano, and bay leaf. Stir. Set crock pot to LOW 8 hours or HIGH 4 hours. Remove lid and shred the chicken, removing the bones. Continue cooking, uncovered on HIGH one hour to help it thicken. Add a flour/cornstarch and water mixture to help thicken the sauce, if desired.
Remove bay leaf. Season to taste.
Serve over pasta or rice, (We love Ronzoni Veggie Delight) and enjoy!
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