This recipe needed a few changes and I didn't do this in a crock pot. I did this in a dutch oven on top of the stove. I cut my chicken into cubes and browned it in the dutch oven using olive oil (not veg. oil) and 4 cloves of minced garlic. I then added 1 medium onion and 1 medium green pepper (julienned)and cooked until tender. I then added the mushrooms and a 28 oz. can of italian style diced tomatoes, an 8 oz. can of tomato sauce, a 6 oz. can of tomato paste, 1/4 c. of red wine, 1/4 tsp. of red pepper flakes, and 3 tsp. each of rosemary, oregano, and basil, and 1/2 tsp. each of salt and pepper. I let this cook on the stove uncovered to reduce the liquid for about 3-4 hours. I served it over cooked pasta with parmesan cheese.

Overall, not very impressed with this recipe. I found the "sauce" too watery and kinda flavorless. I would reduce the amount of liquid and cut the cooking time by about an hour! Also, you may want to add some herbs, and red pepper flakes.

The sauce came out watery, so I added tomato paste. I also added basil and parsley, minced garlic and some spices to give it a kick...chicken came out dry, would add the chicken about 1 1/2 - 2 hours before the cooking is done. I also didn't brown the chicken, I felt there is no need to do that when it will cook in the sauce while adding flavor to it at the same time. Hint, I dice my chicken in 1 in. cubes to save time of having to do that on the back end. Might try this again, otherwise will move on in my quest to find a really great cacciatore recipe.

Didn't love it. If I do it again, I will do more mushrooms and less onion. The chicken came out dry.

Excellent. Very tender & moist. I slow-cooked this all day about 6-7 hours.

I liked this recipe but my husband who likes a lot of flavor thought it was rather bland.

This was a deep, rich, flavorful recipe. The only substitution I made was condensed tomato soup in place of the tomato sauce. Easy to prepare, delicious, and I will make it again.