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!
I tweeted :)
I love these flavors. The photos are gorgeous! I, too, loved the program options!!
I pinned it!
My face needs to be cacciatore’d, like right now.
I love a cherry tomato, carmelized onion, and mozzarella tart. I use frozen puff pastry in a 9″ pie plate, then put a layer of carmelized onions, followed by halved cherry tomatoes (it’s fun to use a variety: black, red, yellow…), then topped with sliced or grated mozzarella cheese. Sprinkle with shredded basil, freshly grated pepper, and a touch of olive oil. Bake at 350 for about 25 minutes. Delicious!
I’m falling in love with my crock all over again; not for dinners, but for making lunch overnight so I have a great meal to pack up and take with me to work. This would be brilliant for that! I can just imagine these flavors over a bed of quinoa! Delish!
I have been on a slow cooker kick lately so this is definitely on my menu to try! Looks fabulous!
I love the flavors of cacciatore, so good!
My slow cooker went to heaven some time ago and I’ve never really thought about another cause it’s so dang hot here in Cali…until you posted this gem. Maybe I need one for fall?
You had me at slow cooker! I seriously need to make more slow cooker recipes because my slow cooker is starting to collect dust!
I’ve always wondered what chicken cacciatore was and now I know. I see! So colorful. :)
I had a slow cooker. And then I “pre-heated” it and then poured in the liquid. STUPID. And I got the thing imported from the UK since they don’t exist over here. Really annoying! Can’t wait until I’m back in the US.
I haven’t won anything but I still participate pevery week! lol ;) Pinterest tweet https://twitter.com/writelane/status/238307386971013120
I just wanted to say that I know I only get 3 additional entries for comments, but I want to spread #tomatolove everywhere!
Contest tweet https://twitter.com/writelane/status/238306707669917696 Yeah #tomatolove!
another tweet about my post and yours ;)https://twitter.com/writelane/status/238306434910138369
Shared post https://www.cindysrecipesandwritings.com/did-you-say-tomato/ on facebook fan page.
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“liked” Hamilton Beach on facebook and thanked them for sponsoring and supporting #Tomatolove
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I don’t have a slow cooker, this one looks spectacular!Great recipe!
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This Recipe for Bolognese is the best I’ve had.. It’s from The Kitchn
Slow-Cooked Bolognese Sauce
Makes 6 cups
1 Tablespoon olive oil
1 medium onion, finely chopped
2 celery stalks, finely chopped
1 medium carrot, finely chopped
2-3 cloves of garlic, minced
1-2 pounds ground beef
1/8 teaspoon nutmeg
1 teaspoon salt
1/2 teaspoon pepper
1 cup milk (whole or 2-percent)
1 cup white wine
2 28-ounce cans of whole peeled tomatoes, drained and finely chopped (juices reserved)
1 cup reserved tomato juices
Heat the olive oil in a dutch oven over medium heat. Add the onion, celery, and carrot and cook until the onion is translucent and all the vegetables have softened. Add the garlic and cook until fragrant, about 30 seconds. Add the beef, breaking it apart with your spoon and cooking until it is just browned. Season with nutmeg, salt, and pepper.
Stir in the milk and bring it to a rapid simmer. Continue simmering until the milk has reduced completely and very little liquid remains, about 10 minutes. Stir in the wine and simmer again until reduced completely, about 10 minutes. Transfer the beef mixture to the slow cooker.
Add the chopped tomatoes and one cup of the reserved tomato juices to the slow cooker. Stir to combine. Cover and cook on HIGH for 6 hours or LOW for 8 hours.
In the last half hour of cooking, remove the lid to allow any excess liquid to evaporate and reduce the sauce. The finished sauce should be chunky and creamy without being soupy.
Serve over spaghetti with a hunk of crusty bread for mopping up the sauce!
Just wondered how much spice the jalapeño adds? I’m always looking for easy slow cooker meals, and this sounds and looks amazing! I’m hoping you’ll say it’s flavorful rather than spicy so I can feed it to my toddler & preschooler;) Thanks!
I think it’s more flavorful than spicy! But if you’re concerned, I’d definitely be sure to remove the seeds from the jalapeno. Enjoy! :)
What kind of grill seasoning?! I want to make this SO bad but unsure of what to use.