Crockpot Chicken Cacciatore

Slow Cooker Chicken Cacciatore

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?

Slow Cooker Chicken Cacciatore

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
  • 6-8 chicken thighs
  • 1 onion, chopped
  • 1 14 ounce can petite diced tomatoes
  • 1 large handful chopped baby kale
  • 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 tsp chicken base
  • 1 cups water
  • 2 tsp oregano
  • 1 tsp basil
  • 1 tsp thyme
  • salt and pepper to taste
  • ¼ cup cornstarch
  • ¼ cup water
  1. Throw all of the ingredients into a slow cooker, except the kale, cornstarch and ¼ cup water.
  2. Give it a stir and cook 8 -10 hours on low.
  3. minutes before serving, add the kale and a slurry of the cornstarch and water.
  4. Stir to distribute the cornstarch.
  5. Turn off the heat and let sit for 20 minutes.
  6. Serve over cooked pasta or rice.


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