ingredients needed for chicken cacciatore
To create a flavorful and hearty Chicken Cacciatore in your crock pot, you’ll need a selection of fresh and pantry-staple ingredients. Here’s what you’ll need to gather before you begin:
- Chicken thighs or drumsticks: About 2 to 3 pounds, bone-in and skin-on for maximum flavor, though boneless can also be used.
- Crushed tomatoes: One 28-ounce can, preferably fire-roasted for added depth.
- Bell peppers: Two medium-sized, one red and one green, sliced into thin strips.
- Onion: One large yellow onion, thinly sliced.
- Garlic: Four cloves, minced.
- Carrots: Two medium carrots, peeled and sliced into rounds.
- Mushrooms: Eight ounces of cremini or white mushrooms, sliced.
- Chicken broth: Half a cup, low-sodium preferred.
- Dry white wine: Half a cup, optional but recommended for added richness.
- Olives: Half a cup of pitted black or green olives, sliced (optional).
- Capers: Two tablespoons, drained (optional).
- Olive oil: Two tablespoons for browning the chicken.
- Italian seasoning: One tablespoon, or a mix of dried basil, oregano, and thyme.
- Bay leaf: One large bay leaf.
- Salt and pepper: To taste.
- Fresh parsley: Chopped, for garnish.
These ingredients come together to create a rich, savory dish that’s perfect for slow cooking. Be sure to prep everything in advance to make the process smooth and enjoyable.
step-by-step crock pot instructions
Once you’ve gathered all your ingredients, it’s time to bring this comforting Chicken Cacciatore to life in your crock pot. Follow these simple steps to ensure a flavorful and tender dish:
- Step 1: Prepare the chicken. Season the chicken thighs or drumsticks generously with salt and pepper on both sides. Heat the olive oil in a large skillet over medium-high heat. Sear the chicken pieces for 2-3 minutes per side, until golden brown. This step locks in flavor and adds depth to the dish. Transfer the browned chicken to the crock pot.
- Step 2: Sauté the vegetables. In the same skillet, add the sliced onions, bell peppers, and carrots. Sauté for 3-4 minutes until they begin to soften. Add the minced garlic and cook for an additional minute, stirring frequently to prevent burning. Transfer the sautéed vegetables to the crock pot, layering them over the chicken.
- Step 3: Add the mushrooms and liquids. Scatter the sliced mushrooms over the vegetables in the crock pot. Pour in the crushed tomatoes, chicken broth, and white wine (if using). Stir gently to combine the liquids with the vegetables and mushrooms.
- Step 4: Season the dish. Sprinkle the Italian seasoning evenly over the mixture. Add the bay leaf, olives, and capers (if using). Taste the liquid and adjust the seasoning with additional salt and pepper, if needed.
- Step 5: Slow cook. Cover the crock pot with its lid and set it to cook on low for 6-8 hours or on high for 3-4 hours. The chicken should be tender and easily pull away from the bone when done.
- Step 6: Final touches. Once the cooking time is complete, remove the bay leaf and discard it. If the sauce is too thin for your liking, you can thicken it by removing the lid and letting it cook on high for an additional 20-30 minutes, or by stirring in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water).
With these steps, your Chicken Cacciatore will be perfectly cooked, with tender chicken and a rich, flavorful sauce that’s infused with the essence of slow cooking. Let the crock pot do the work while you enjoy the enticing aroma filling your kitchen!
tips for serving and storing
Once your Chicken Cacciatore is ready, it’s time to think about how to serve and store this delicious dish to make the most of its flavors and ensure it stays fresh for future meals.
Serving Suggestions:
- Over pasta: Serve the Chicken Cacciatore over a bed of al dente pasta, such as spaghetti, fettuccine, or penne. The rich tomato-based sauce pairs beautifully with the pasta, creating a hearty and satisfying meal.
- With rice or polenta: For a gluten-free option, spoon the chicken and sauce over steamed white or brown rice, or creamy polenta. The grains or polenta will soak up the flavorful sauce, making every bite irresistible.
- With crusty bread: Serve alongside a loaf of crusty Italian bread or a baguette. Use the bread to mop up the sauce for a rustic and comforting dining experience.
- As a standalone dish: If you prefer a lighter meal, enjoy the Chicken Cacciatore on its own, garnished with fresh parsley and paired with a simple green salad or roasted vegetables.
Storing Leftovers:
- Refrigeration: Allow the Chicken Cacciatore to cool to room temperature before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or chicken broth if the sauce has thickened too much.
- Freezing: For longer storage, place the cooled Chicken Cacciatore in a freezer-safe container or heavy-duty freezer bag. Label with the date and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Portioning: If you anticipate needing individual servings, divide the dish into smaller containers before refrigerating or freezing. This makes it easier to reheat just the amount you need without defrosting the entire batch.
Reheating Tips:
- When reheating, do so slowly over low to medium heat to preserve the texture of the chicken and prevent the sauce from scorching.
- If reheating from frozen, it’s best to thaw the dish in the refrigerator first to ensure even heating.
- For a fresh touch, sprinkle some additional chopped parsley or a drizzle of olive oil over the reheated dish before serving.
By following these serving and storage tips, you can enjoy your Chicken Cacciatore at its best, whether it’s freshly made or reheated for a quick and comforting meal later in the week.