Slow Cooker Chicken Cacciatore

Serve this Italian mushroom-laden classic with plenty of pasta to sop up all the chunky tomato sauce.

Ingredients
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  • 2 cups sliced fresh mushrooms
  • 1 cup sliced celery
  • 1 cup chopped carrot
  • 2 medium onions, cut into wedges
  • 1 green, yellow, or red sweet pepper, cut into strips
  • 4 cloves garlic, minced
  • 12 chicken drumsticks, skinned (about 3-1/2 pounds)
  • 1/2 cup chicken broth
  • 1/4 cup dry white wine
  • 2 tablespoons quick-cooking tapioca
  • 1 teaspoon sugar
  • 1 teaspoon dried oregano, crushed
  • 2 bay leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 14 1/2 ounce can diced tomatoes
  • 1/3 cup tomato paste
  • Hot cooked pasta or rice
Directions
1. 
Combine mushrooms, celery, carrot, onions, sweet pepper, and garlic in a 5- or 6-quart slow cooker. Place chicken on vegetables. Combine broth, wine, tapioca, sugar, oregano, bay leaves, salt, and pepper; pour over chicken.
2. 
Cover; cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours.
3. 
Remove chicken; cover to keep warm. Remove and discard bay leaves. If using low-heat setting, turn to high-heat setting. Stir in undrained tomatoes and the tomato paste. Cover and cook for 15 minutes more. Serve vegetable mixture over chicken and cooked pasta. Makes 6 servings.

nutrition information

Per Serving: cal. (kcal) 214, Fat, total (g) 6, chol. (mg) 69, sat. fat (g) 2, carb. (g) 13, fiber (g) 2, pro. (g) 25, vit. C (mg) 22, sodium (mg) 291, calcium (mg) 50, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
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