How to Make Crock-Pot Chicken Cacciatore

by Nannette Richford

Items you will need

  • 2-3 lb. whole chicken (cut up)
  • 1 green pepper (diced)
  • 4 oz. fresh mushrooms (sliced)
  • 1 15 oz. can diced tomatoes
  • 1 8 oz. can tomato sauce
  • 1 clove fresh garlic
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 1-2 fresh oregano leaves
  • 1/2 tsp. chopped fresh basil
  • 1 bay leaf

Thick delicious chicken cacciatore that has simmered in the Crock-Pot all day is the perfect dinner after a long day's work. Simply prepare the ingredients in the morning before heading off to work and add them to your Crock-Pot. Set on low and allow it to cook while you are away. Cook up some fresh pasta when you return, and you have an entire meal ready in minutes.

Step 1

Wash chicken pieces under cold water and pat dry with a paper towel. You can purchase a whole chicken that has already been cut into pieces in the meat aisle, but boneless chicken breast, drumsticks or thighs can be used as well. Set aside.

Step 2

Slice two medium onions and layer them on the bottom of the Crock-Pot. Add the chicken.

Step 3

Dice the green pepper, slice the mushrooms and mince the basil, oregano and garlic.

Step 4

Mix the tomato sauce and diced tomatoes in a bowl. Add green peppers, mushrooms, garlic and spices. Mix thoroughly.

Step 5

Pour the sauce over the chicken and onions.

Step 6

Cook on low for six to eight hours or on high for four hours. Serve over fresh pasta or rice.

Photo Credits

  • DawnAllynn/sxc.hu

About the Author

Nannette Richford is an avid gardener, teacher and nature enthusiast with more than four years' experience in online writing. Richford holds a Bachelor of Science in secondary education from the University of Maine Orono and certifications in teaching 7-12 English, K-8 General Elementary and Birth to age 5.