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Slow Cooker Chicken Cacciatore
SUBMITTED BY:
Rosie
PHOTO BY:
Courtney
"Easy slow cooker chicken cacciatore. Serve over angel hair pasta. 'Cacciatore' is Italian for 'hunter', and this American-Italian term refers to food prepared 'hunter style,' with mushrooms and onions. Avanti!"
RECIPE RATING:
Read Reviews
(265)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
9 Hrs
READY IN
9 Hrs 15 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
6 skinless, boneless chicken breast halves
1 (28 ounce) jar spaghetti sauce
2 green bell pepper, seeded and cubed
8 ounces fresh mushrooms, sliced
1 onion, finely diced
2 tablespoons minced garlic
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DIRECTIONS
Put the chicken in the slow cooker. Top with the spaghetti sauce, green bell peppers, mushrooms, onion, and garlic.
Cover, and cook on Low for 7 to 9 hours.
FOOTNOTES
Did you know Allrecipes is home to over 400 crock pot recipes?
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Wine Tip
Enjoy with a
Chianti Classico
.
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REVIEWS
Reviewed on Sep. 3, 2004 by
KMILTI
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KMILTI
Sep. 3, 2004
OMIGOSH THIS IS SO GOOD! YOU HAVE TO TRY MY VERSION! SOOOO MUCH FLAVOR AND NOT RUNNY AT ALL!!!!!! My version, for more flavor: 4 boneless/skinless chicken breasts (frozen), 1/2 ( or 3/4) jar of spaghetti sauce (eye ball it) (I use Classico Cabernet Marinara with Herbs) 1 can tomato paste, 1/2 green bell pepper chopped, 1/2 diced yellow onion, fresh sliced mushrooms, 3 tablespoons fresh garlic, light-medium sprinkle of crushed red pepper flakes, heavy sprinkling of oregano, light-medium spinkle of black pepper (can always add more later), and fresh basil leaves torn up. Cook on low for 7-8 hours.
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39 users found this review helpful
OMIGOSH THIS IS SO GOOD! YOU HAVE TO TRY MY VERSION! SOOOO MUCH FLAVOR AND NOT RUNNY AT...
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Reviewed on Jan. 27, 2006 by
KRANEY
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KRANEY
Jan. 27, 2006
Very easy and good recipe to come home to! I used fewer chicken breasts (3) because I needed a smaller dish - turned out fine! I added 1/4 cup red wine that added even more flavor. I wouldn't recommend cooking it over 7 hours though - chicken gets a "pasty" texture somehow. Thanks for the recipe!
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23 users found this review helpful
Very easy and good recipe to come home to! I used fewer chicken breasts (3) because I needed...
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Reviewed on Feb. 4, 2004 by JENIP
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JENIP
Feb. 4, 2004
This is a great basic recipe, but I found it a bit bland & watery. I tried again & scaled it for 4 servings, used a small jar of spaghetti sauce & a can of tomato paste, which made a nice thick sauce. I also added spices (oregano, basil, seasoning salt, pepper) and used dehydrated onion. It came out great the 2nd time!
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22 users found this review helpful
This is a great basic recipe, but I found it a bit bland & watery. I tried again & scaled it...
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Reviewed on Jan. 9, 2004 by
AnnaG
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AnnaG
Jan. 9, 2004
This is a great recipe. Use a good brand of pasta sauce, add lots of garlic and peppers and you'll have a restaurant quality meal. IMPORTANT NOTE: If you use boneless, skinless breasts (as I did), only cook for about 4 to 5 (max) hours on LOW or else your chicken's texture will be like canned.
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20 users found this review helpful
This is a great recipe. Use a good brand of pasta sauce, add lots of garlic and peppers and...
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Reviewed on Jan. 23, 2003 by MIHAELA
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MIHAELA
Jan. 23, 2003
I rate this recipe 4 stars. Someone ought to edit it to indicate the needed amount of salt (which has been left out of the list of ingredients). I added some Italian seasoning herbs and a small can of Italian-flavored tomato paste. The liquid was rather runny so I had to thicken it with some cornstarch.
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15 users found this review helpful
I rate this recipe 4 stars. Someone ought to edit it to indicate the needed amount of salt...
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Reviewed on Jan. 21, 2005 by JESSICA202
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JESSICA202
Jan. 21, 2005
I altered this recipe a bit to suit our family's tastes but the recipe still served as a wonderful basis for a great dish. I used only 3 boneless skinless breasts (whole) as we don't really care for leftover chicken, and threw them right in there frozen as I've heard other reviewers say they've done this and I wanted to try for those days when I forget to thaw. It was cooked to perfection, fork tender and juicy in approx 7 hours. How wonderful! I used whole fresh mushrooms since they're easier to pick out (hate em!) and sliced the onion into rings for those who don't like them. I am big on garlic so I added about 4 big cloves, chopped, and also added some Italian seasoning and basil. 1/4 cup of wine, a can of diced tomatoes (flavored) and a can of tomato paste and voila! excellent, excellent chicken. My hubby requested I make extra sauce for dipping and such. Will make again and again!
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14 users found this review helpful
I altered this recipe a bit to suit our family's tastes but the recipe still served as a...
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Reviewed on Sep. 15, 2006 by SUE T.
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SUE T.
Sep. 15, 2006
Using FROZEN boneless skinless chicken breasts in slow cooking will keep the chicken from turning to mush. Some newer slow cooker cookbooks warn against this, but I've cooked many chicken recipes this way and never had a problem. I've never needed to lengthen the cooking time. Be sure to double-check the chicken for doneness before serving. Great recipe!
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12 users found this review helpful
Using FROZEN boneless skinless chicken breasts in slow cooking will keep the chicken from...
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Reviewed on Nov. 7, 2006 by
Mike
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Mike
Nov. 7, 2006
My family loves it. Fast, easy. Be careful to cover chicken completely in sauce or the exposed parts will dry out.
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11 users found this review helpful
My family loves it. Fast, easy. Be careful to cover chicken completely in sauce or the...
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Reviewed on Nov. 15, 2003 by
LINDA MCLEAN
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LINDA MCLEAN
Nov. 15, 2003
As written, I could see why some reviews were less than favorable. To me, boneless chicken breasts just don't seem to constitute "cacciatore". The flavor just isn't there, but then again, that's only my opinion. I used bone-in pieces of chicken, which I browned in a skillet first and added the flavorful browned bits to the crock pot. The whole family was very happy with this tasty recipe. Thank you.
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11 users found this review helpful
As written, I could see why some reviews were less than favorable. To me, boneless chicken...
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Reviewed on Jan. 18, 2006 by Amy
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Amy
Jan. 18, 2006