Paula’s Crockpot Chicken Cacciatore

by Paula Giglio
(New City, NY)

Visitor Recipe

Visitor Recipe

Cacciatore is a great family meal and everyone seems to have their own crock pot version. This one sounds delicious and so to does this other slow cooker chicken cacciatore.

“Do first” ingredients:
4 cloves garlic, chopped
2 medium onions, chopped
1 14-oz can whole tomatoes
Approx 3-4 pounds chicken, patted dry and seasoned
with salt & pepper (see note at end)
1 ½ cups white wine
1 pkg frozen artichokes
3 strips bacon (or pancetta), cooked &
broken into pieces (can cook bacon in microwave, in a plate covered with paper towel)

Rest of ingredients:
1 bunch cilantro leaves (chopped)
½ can or jar pitted olives (black or Spanish green), cut up
½ cup heavy cream (optional)

Saute garlic and onions in olive oil until browned (10-15 min).
Cut up tomatoes and add to pan (save juice for later). Sprinkle with salt, pepper, and 3-4 sprinkles of red pepper flakes, then sauté more over high heat (about 5 min).

Put into crock pot.

Heat up more oil, then add chicken to sauté pan and brown on all sides. Toss into crock pot.

Add wine to sauté pan and reduce to half (about 5 min). Add juice from tomatoes and cook a little more. Put these liquids and other “do first” ingredients into the crock pot.

Cook on high for 4 hours or low for 6 hours.

About ½ hour before serving, stir in cilantro, olives, and the cream.

Move chicken and vegetables to serving plate and ladle sauce on time. Serve with more sauce on the side.

Note: If you cook this for 6 hours or more, I recommended you use boneless chicken. Breasts and thighs are best, and try to get them with the skin on, if possible. If you cook this for 4 hours, regular chicken on bones is fine.

Thanks Paula

Sounds like a delicious family meal!

I personally cook chicken on the bone for more than 6 hours in the crock pot, why do you suggest not to?

Happy Cooking
Lisa "The Crock Cook"

Comments for Paula’s Crockpot Chicken Cacciatore

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On cooking chicken more than 6 hours
by: Paula

In answer to your question above (from Lisa), this recipe cooks the chicken to the "fall off of the bone" consistency.

It's delicious, but with the regular chicken parts, we find a lot of small bones while we're eating. Sometimes, the chicken has fallen apart so much that you're picking through the pieces to take out small sections of bone. And, it's hard to do because there are other chunky ingredients in the recipe, such as the artichokes and tomatoes.

So, that's the reason for the boneless recommendation with longer cooking times. If you have another way to get around this, let me know.
Thank you!

Thanks Paula a great explanation!

It just comes down to "know your own crock pot" - as some seem to cook much quicker than others!

Happy Cooking
Lisa "The Crock Cook"

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