Slow Cooker Chicken Cacciatore
You guys, time changes are the worst. I didn’t mind them too much before having kids, but now I despise them. As usual, my kids are all thrown off and it will likely be weeks before they adjust!
I don’t pull out my slow cooker too often these days if I’m being honest. I just prefer the Instant Pot, but sometimes the slow cooker just seems right, (like when you feeling too tired to stand at the stove for too long!). I love having that smell of delicious food cooking for hours. This dinner is super easy to prepare and really comforting! Perfect for Sunday night dinners.
Apparently, I’ve got a thing for pairing chicken cacciatore with polenta. You know you’ve been blogging for a long time when you’ve made so many recipes, you start copying yourself!
BUT! This chicken cooks in the slow cooker, so it’s different which means we are posting it! And while I feel like this didn’t photograph super well, trust me when I say, it’s super delish!
I like to brown my chicken a bit on both sides before throwing it in the slow cooker, but this step is not absolutely necessary. If you are in a hurry, you can just put the chicken directly into the slow cooker. I think browning it first gives the chicken better flavor when it’s done though.
A lot of chicken cacciatore recipes have mushrooms. I’m not a huge mushroom fan so I left them out. You can add mushrooms and even other vegetables if you’d like!
I think I like serving this dish over the polenta because it kind of soaks up the sauce and it’s just fantastic together. Of course, you can choose to serve the chicken over pasta as well if that’s more your speed!
For the chicken cacciatore:
- 2 tablespoons extra virgin olive oil
- 1 1/2 pounds chicken breasts
- 1 (28 ounce) can crushed tomatoes
- 1 (6 ounce) can tomato paste
- 2 garlic cloves, minced
- 1 large green bell pepper, seeded and diced
- 1 small yellow onion, peeled and diced (can mince if preferred)
- 2 teaspoons Italian seasoning
For the polenta:
- 1 cup cornmeal (polenta)
- 1 cup water
- 2 cups low-fat or skim milk
- 2 tablespoons unsalted butter
- 1/3 cup grated Parmesan cheese
- In a large skillet, heat the olive oil over medium high heat. Add the chicken and season tops with salt and pepper to taste. Sear for about 2-3 minutes until lightly browned. Flip the chicken over and sprinkle more salt and pepper. Brown the other side of each piece of chicken for another 2-3 minutes. Remove from heat.
- In a slow cooker, pour in the crushed tomatoes and tomato paste, stir to combine. Then stir in the garlic, chopped vegetables, and Italian seasoning. Add the chicken. Cover and cook on low for 3-3 1/2 hours until the chicken is fork tender. Season with salt to taste.
- To make the polenta, bring the water and the milk to a light boil in a saucepan over medium high heat. Stir in the polenta and cook for about 10-15 minutes, whisking frequently, until the liquid is absorbed and the polenta is cooked. Remove the pan from the heat. Stir in the butter and Parmesan cheese. Add salt and pepper to taste. Serve with the cooked chicken cacciatore.
Amount Per Serving: Calories: 576Total Fat: 20gCholesterol: 93mgSodium: 713mgCarbohydrates: 60gFiber: 12gSugar: 24gProtein: 39g
Calculated nutrition for this recipe includes dividing everything from the chicken, veggies, and all sauce and all of the polenta into 4 equal servings. Exact nutrition may vary depending on how much is included in each if you use all of the sauce and vegetables, etc.