Crockpot Chicken Caccatore: Your Recipe, My Kitchen

Crock Pot Chicken Caccatore

This recipe was highlighted last week by Amy of A Little Nosh.  It came from Renee over at My Kitchen Adventures.  The day I read it, I popped a bunch of ingredients in my crock-pot and had it for dinner.  That is a huge deal because I usually stick pretty closely to my weekly menu.  However, it looked so good and I was reading recipes at 5:30 in the morning and I was hungry.   How could I resist against such obviously good reasons?

Crock Pot Chicken Caccatore

The original recipe called for 9 chicken thighs.  I used 1 whole chicken breast.  Because most chickens seem to be the Dolly Partons of the bird world these days, I was able to feed 8.  I also threw in a mongo sweet potato, skipped the mushrooms, used freeze dried celery and red peppers, omitted the spinach and wine and added whole baby carrots and

(adapted from My Kitchen Adventures)

Crockpot Chicken Caccatore: Your Recipe, My Kitchen
  • 1 large, whole chicken breast, cut into chunks
  • 1 onion, chopped
  • 1 28 ounce can petite diced tomatoes
  • 1 large handful whole baby carrots
  • 1 rib celery, diced
  • 1 red pepper, diced
  • 1 tsp minced garlic (2 cloves)
  • 1 bay leaf
  • 2-3 Tbsp good quality balsamic vinegar
  • 2 Tbsp chicken base
  • 2 cups water
  • 2 tsp oregano
  • 1 tsp basil
  • 1 tsp thyme
  • salt and pepper to taste
  • 3 cups water
  1. Throw all of the ingredients into a slow cooker.
  2. Give it a stir and cook 8 hours on low.
  3. Serve over cooked pasta or rice.


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