Slow Cooker Chicken Cacciatore
- Yield 6 servings
- Prep 20 minutes
- Cook 4 hours 5 minutes
- Total 4 hours 25 minutes
Slow Cooker Chicken Cacciatore sits in the Chicken section of Regbie. The card serves 6 servings. Plan on 4 hours 25 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 6 servings
- 2 onions, minced in your food processor
- ¼ cup tomato paste
- 2 tablespoons ghee or fat of choice
- 6 garlic cloves, minced
- 2 teaspoons dried oregano
- ½ ounce dried mixed wild mushrooms, rinsed and minced
- ¼ teaspoon red pepper flakes
- 1½ pounds cremini mushrooms, trimmed and halved
- 1 (14.5 ounce) can diced tomatoes, drained
- ½ cup chicken broth
- ½ cup dry red wine
- 3 pounds boneless skinless chicken thighs
- Diamond Crystal kosher salt
- ¼ cup fresh basil, chopped
Method
Dump the onions, tomato paste, butter (you can use another fat if you don’t do dairy), garlic, oregano, wild mushrooms, and red pepper flakes in a microwave safe bowl. Nuke everything on high for ~5 minutes, stirring occasionally, until the onions are softened.
Put the cooked onion aromatic mixture in the slow cooker and mix in the cremini mushrooms, tomatoes, broth, and wine.
Salt the chicken with salt and pepper and nestle them into the slow cooker and mix everything.
Put on the lid and cook the dish for 4-6 hours on low.
When the dish is finished, move everything to a Corningware container and serve, or store it in the fridge.
When you're ready to reheat the chicken cacciatore, remove all the hardened fat on top, and dump the contents in a medium sized pot. Reheat it over a medium-hot burner until it reaches a boil and then lower the heat to gently bubble the stew for around 10-15 minutes. Before you serve it, top the dish with some basil chiffonade.
Kitchen notes
- Some tips for cooking chicken in a slow cooker: Cook chicken ONLY 4-6 hours on LOW .
- Choose meaty thighs for flavor.
- Trim the fat and remove skin so your braising liquid doesn’t become an oil slick.
