Vintage recipe for chicken cacciatore made in the slow cooker! Serve this on a bed of rice!
Hello! I have the vintage slow cooker recipe of the month here today. This chicken cacciatore recipe is something my mom made often growing up. She did not own a slow cooker though, I converted this recipe to fit my style of cooking in the slow cooker. Below you will see the original recipe my mom owned. Years ago she had her tattered magazine ad recipe laminated, and she gave it to me. I am glad to have it so I can recreate the recipe she made for my family growing up.
I made a few small changes to the recipe. I love boneless skinless chicken thighs, they don’t need browning and they don’t make sauces greasy like skin-on chicken does. I also added bell pepper, I remember my mom always had that in her sauce.
Below is what the dish looks like after being cooked on high for 4 hours. Though I do think 8 hours on low will do fine as well.
I only serve this over rice, the sauce is too thin for pasta. The rice soaks up the sauce nicely.
Below is my YouTube video on how to make this dish. You can follow me on YouTube here.
- 1 (15-oz.) can stewed tomatoes
- 1 cup chicken broth
- 2 tsp. minced garlic
- ½ tsp. salt
- ¼ tsp. pepper
- 1 tsp. dried oregano
- ½ cup diced white onion
- 2 cups quartered button mushrooms
- 1 green bell pepper, diced
- 1.5 - 2 lbs. boneless skinless chicken thighs
- steamed rice for serving
- 5-quart or larger
- Add the stewed tomatoes, chicken, broth, garlic, salt, pepper, oregano, onion, mushrooms, and bell pepper to the slow cooker. Stir. Nestle in the chicken thighs into the sauce.
- Cover and cook on HIGH for 4 hours, or on LOW for 8. Try not to open the lid during the cooking time.
- Serve over rice and enjoy!
You may also like: Slow Cooker Chicken Tetrazzini