Easy Chicken Cacciatore in the Crockpot

Recently I was given a copy of the cookbook Simply Sugar and Gluten-Free  by a local Dallas blogger Amy Green.

When the cookbook arrived, the very first thing I did was flip to the glossary to see if she had any crockpotable recipes. ‘Cause that is what’s essential in my life right now.

Chicken is a staple at our house.

Chicken Cacciatore is a recipe I love to make.

chicken+cacciatore+crockpot+local blogger=awesomeness!

Here is Amy’s version of the recipe.

Warning: your house will smell AMAZING while this is cooking!

Ingredients:

• 4 large or 6 small bone-in or boneless skinless chicken thighs or 2-3 chicken breasts(I used 6 small chicken breasts)
• 1 t kosher salt
• 1/2  t  freshly ground pepper
• 1/2 large onion, sliced into half moons
• 3/4 cup sliced carrots, 1/4 inch thick (I cut baby carrots into thirds)
• 4 ounces mushrooms, quartered
• 1 red bell pepper, seeded and sliced  1/4 inch thick
• 1 (14  1/2  ounce) can diced tomatoes (I used crushed)
• 3 T  tomato paste
• 2 garlic cloves grated (I used jarred minced garlic)
• 2 t  dried parsley

Chop up the veggies and place them in the bottom of the crockpot.

Rub your chicken pieces with salt and pepper.   As you can see my chicken is frozen- no worries.

Place the chicken on top of the veggies.

Mix the tomatoes, tomato paste, garlic and dried parsley.

Pour the mixture over the chicken.

Spread the tomato mixture over the chicken pieces evenly.

Cover and cook on low for 4-6 hours. (I cooked on high for 4 hours. )

This is what my chicken looked like once it was done.

I was very pleased with the consistency of the sauce. I think cooking it on high decreased the amount of liquid I had once the cooking process was done.

If you want to reduce the liquid once the chicken is done cooking, remove the chicken from the crockpot and pour the veggies and sauce into a large saucepan. Bring the sauce to a boil and then reduce to a simmer for 10 minutes uncovered, or until it is thickened. I omitted this step.

Serve the chicken and veggies over a pile of rice or a serving of your favorite noodles.

I cooked my rice with some of the dried parsley flakes.

This meal was incredible and there is tenderizing that takes place when you cook chicken with tomato-based sauces. Tender and divine!

For more details about Amy Green’s cookbook, check out her site.

I am sharing this recipe on these resourceful sites: i heart naptime,  the girl creative,  C.R.A.F.T. craftomatic,  crafts keep me sane,   skip to my lou,  making the world cuter, sumos sweet stuff,  mad in crafts, tip junkie, tasty tuesday, tempt my tummy tuesday,  craft edition,  hope studios, todays creative blog, sew much ado,  someday crafts,  we are that family,  blue cricket designs,  somewhat simple,  paisley passions, house of hepworths,  fun to craft,  fingerprints on the fridge, tidy mom,  a few of my favorite things and  it’s a hodge podge life.   Looking for a more copious list? Here are over 50 sites to search for and share projects  and tutorials.

Tagged as: crockpot, crockpot cooking, quick and easy dinners