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READY IN 9+ hrs

Slow Cooker Chicken Cacciatore

Read Reviews (466)

"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!" — Rosie

Ingredients Edit and Save

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Original recipe makes 6 servings Change Servings

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.

Kitchen-Friendly View

PREP 15 mins
COOK 9 hrs
READY IN 9 hrs 15 mins

Footnotes

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Reviews More Reviews

Most Helpful Positive Review

Sep 03, 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.

—kmilti

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Most Helpful Critical Review

Feb 06, 2004

This was OK. Benefitted from the addition of some herbs such as basil or oregano. Sauce was kind of thin...next time I would substitute something thicker like seasoned crushed or diced tomtatoes. Put the chicken breasts in frozen and it came out fine!

—Leanne

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643 Ratings

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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!

—JESSICA202

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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!

—SUE T.

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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.

—LINDA MCLEAN

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Feb 04, 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!

—JENIP

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Jan 09, 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.

—AnnaG

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Jan 18, 2006

Yummy - about 4.5 stars actually. I cut the recipe in half and cooked on high for 4 hours. You don't need very much sauce. I would recommend using half the sauce it calls for in the beginning. Then towards the end you can add more if needed, that way it's not too runny. Also, I added the mushrooms about 15 minutes before it was done, then they aren't mushy, just perfect. Another suggestion is to always just saute the mushrooms, onions and garlic (even bell peppers if desired) in olive oil and then top the chicken and sauce with it. Yummy dish, will make again.

—Amy

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Nutrition

Calories
261 kcal
13%

Carbohydrates
23.7 g
8%

Cholesterol
63 mg
21%

Fat
6.1 g
9%

Fiber
4.8 g
19%

Protein
27.1 g
54%

Sodium
590 mg
24%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Slow Cooker Chicken Cacciatore

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 261
Calories from Fat: 55

% Daily Value *
Total Fat 6.1g 9 %
Saturated Fat 1.6g 8 %
Cholesterol 63mg 21 %
Sodium 590mg 24 %
Potassium 787mg 22 %
Total Carbohydrates 23.7g 8 %
Dietary Fiber 4.8g 19 %
Protein 27.1g 54 %
Sugars 13.9g
Vitamin A 15 %
Vitamin C 63 %
Calcium 7 %
Iron 20 %
Thiamin 18 %
Niacin 140 %
Vitamin B6 42 %
Magnesium 20 %
Folate 18 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.