Description
Chicken Cacciatore is an Italian-inspired dish traditionally braised with tomatoes, onions, peppers and herbs. This version of slow cooker chicken cacciatore simplifies the process while keeping the classic flavors.
Ingredients
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 pounds boneless chicken thighs
- 1 pound. boneless chicken breasts
- 1 medium onion, chopped,
- 1 cup baby carrots, cut in half
- 3 celery stalks, chopped
- 1/2 cup jarred roasted red peppers
- 28 ounce can diced tomatoes
- 1 cup marinara or tomato sauce
- 2 teaspoons sugar
- 2 teaspoons Umami seasoning
- 1 tablespoon Italian seasoning
- 2 teaspoons garlic powder or paste
Instructions
1. Season chicken with salt and pepper.
2. Heat olive oil in the slow cooker (if you have a searing option) or in a skillet and sear chicken 2–3 minutes per side.
3. Add onions, carrots, celery and roasted red peppers to the slow cooker.
4. Stir in garlic, Italian seasoning and Umami.
5. Pour diced tomatoes and marinara over everything. Stir to combine all ingredients together.
6. Cook 4–5 hours on low or 2 hours on high, until the chicken is tender and registers at least 165°F
7. Taste and adjust seasoning. Add chopped basil, parsley or parmesan as garnish before serving.
Notes
*If the sauce has too much liquid and you want it thicker, leave the cover off the slow cooker during the last 30 minutes. You can also mash some of the carrots to add to the texture of the sauce.
*Reheat on low on the stovetop or in the microwave. Add a splash of water or broth if the sauce is too thick.
*Freeze cooled leftovers in airtight container for up to 3 months. Defrost overnight in the refrigerator and reheat as above. If the sauce seems too watery after defrosting, add some tomato paste to thicken.
Nutrition
- Serving Size: 1
- Calories: 364
- Sugar: 9.4g
- Sodium: 881mg
- Fat: 11g
- Carbohydrates: 16g
- Fiber: 3.7g
- Protein: 49g
- Cholesterol: 195mg