So allow me to introduce to you what this food blogger absolutely loves to make once or twice a month — easy chicken cacciatore. I credit this recipe completely to my friend, Sarah, who is a whiz at improvising creative new recipes on the fly. Years ago when I was coming over for dinner one night, I walked in to the most delicious smell coming from the kitchen. When I asked what she had made, she of course had “thrown” together some random ingredients she had on hand (rotisserie chicken, a jar of roasted red peppers, onion, jalapeno and chicken stock), let them bake together for an hour or so, and then served the delicious mixture over egg noodles.
I expected it to be good. But it was crazy good. And so simple!
I’ve tweaked my own version of it over the past few years, now just adding in some tomatoes and the juice from the jar of roasted reds instead of chicken broth. (I know, not fancy, but so flavorful!) I also share her love for adding the rotisserie chicken meat for the ease and extra flavor, but you can also use just simple chicken breasts with some extra seasoning if you’d like (as I’ve included in the recipe below). Finally, you can totally pop this in a baking pan and cook for an hour or until the chicken is done. Or what I love to do is let it simmer in the slow cooker all day and come home to a perfect dinner ready to go!
And of course, to do that, I would highly recommend entering this week’s giveaway for this amazing Set & Forget 6-Quart Programmable Slow Cooker from Hamilton Beach. I had no idea slow cookers could be so high tech, but I don’t know now if I can ever go back. This one is amazing!!! So be sure to enter the giveaway below for a chance to win, and would encourage you to continue checking out IJM’s Recipe for Change campaign this summer, where together we are learning how to make some changes to better take care of the great men and women who help grow our nation’s tomatoes.
This delicious chicken cacciatore recipe is made easy in a slow cooker!
4 uncooked boneless, skinless chicken breasts or thighs, cut into 1″ pieces
1 medium white onion, quartered and cut into 1/2-inch slices
1 lb. roma tomatoes (or 1 15-oz can whole tomatoes), roughly chopped
2 (15 oz.) jar roasted red peppers, undrained
4 cloves garlic, minced
1 jalapeno, seeded and diced (or 1 tsp. crushed red pepper flakes)
1 tsp. paprika
1 tsp. grill seasoning
1 tsp. Italian seasoning
pinch of salt and black pepper
1 lb. egg noodles, cooked according to package instructions (for serving)
Add all ingredients except the egg noodles into a slow cooker and stir to combine. Cover and cook on high for 5-6 hours, or on low for 6-8 hours. Season before serving with additional salt and pepper if needed.
Serve over egg noodles. (Or you can also serve over quinoa, pasta, couscous, or other favorite grains.)
How To Participate In The “Tomato Love Recipe Exchange” Favorite Tomato Recipe Week:
I love this slow cooker!!! Maybe I’m a little outdated, but for years I have just been using a simple slow cooker with a high/low knob. It worked most of the time, but occasionally over- or under-cooked food, and it definitely did not have any sort of timer so I had to keep an eye on it!
This slow cooker is another story. It is not only totally digital, but allows for 3 different cooking methods — manual, program or probe. The last one is quite possibly the coolest. It literally comes with a meat thermometer that will sit in the meat while it cooks, and then lets you know when it reaches the correct temp. So cool! It’s also super sturdy, and has strong handles plus a lid that will clasp on (perfect for transporting). I highly recommend it!