Chicken Cacciatore

I fell in love with chicken cacciatore when I was 16 years old, and all that was required was to throw two pouches (one rotini and one cacciatore) into a pan of boiling water and wait for it to be done. Ah, the good ol’ boil-in-bag days!

My husband is Italian and loves Italian food: spaghetti, rigatoni, shells, tortellini, ricotta gnocchi, meatballs with big chunks of onions…  While surfing the internet, I found a few recipes for chicken cacciatore but couldn’t find one that sounded/looked like my 16-year-old dream cacciatore , so I decided to come up with my own highly-modified recipe. Slow-cooker recipes leave me a lot more time to play in the kitchen, so this one uses a slow-cooker.

Even though my cacciatore is served over rotini, my husband loves rigatoni, so I played the dutiful wife and made him a happy camper when it was time for dinner 😉  

Chicken Cacciatore
Prep Time
15 mins
Cook Time
8 hrs
Total Time
8 hrs 15 mins
 

Even though my cacciatore is served over rotini, my husband loves rigatoni, so I played the dutiful wife and made him a happy camper when it was time for dinner 😉  

My mom gave me a 4-qt. West Bend slow cooker many years ago and, like everything I have left to remind me of her, I cherish it and use it every chance I get...

Course: Main Course
Cuisine: Italian
Servings: 8 people
Author: WW
Ingredients
  • 4 ea. boneless skinless fresh chicken breasts thawed and drained if using frozen
  • 1/2 cup all-purpose flour
  • 1 qt. red sauce (spaghetti sauce) homemade or canned
  • 1 ea. green bell pepper seeded and cut in strips
  • 2 cups mushrooms, sliced fresh or frozen
  • 1 ea. yellow onion, medium roughly chopped
  • 2 tbsp. garlic, minced fresh or prepackaged
  • 4 oz. black olives, sliced small can
  • 1 tsp. oregano more or less to taste
  • 1 tsp. basil more or less to taste
  • 1/4 tsp. red pepper flakes more or less to taste
  • 1 tsp. salt more or less to taste
  • 8 oz. pasta (rotini, angel hair, penne, rigatoni, or other) more or less depending on number of servings desired
  • 4 qt. water
Instructions
  1. Dredge chicken breasts in flour and place in bottom of 4-qt. or larger slow cooker
  2. Add rest of ingredients except pasta

  3. Cover and cook on low for 7 hours or until chicken is cooked; be careful to overcook

  4. Remove chicken and shred into medium pieces (if chicken does not shred easily, continue cooking, checking every 30 minutes)

  5. Return shredded chicken to slow cooker and cook on low another 30 minutes 

  6. Turn slow cooker to lowest setting/warm

  7. Bring a pot of water to a rolling boil and add pasta

  8. Cook until al dente, stirring occasionally to keep from sticking

  9. Drain and top with cacciatore

  10. Serve with Romaine Salad

Recipe Notes

Leftover cacciatore can be frozen. I always freeze our leftovers for those days when I spent too much time playing in the kitchen and not enough time planning dinner  😳 

 

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.