"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Crockpot Chicken Cacciatore Recipe

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This recipe for Crockpot Chicken Cacciatore, by , is from The Dillard Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Angie Ketterman
Added: Thursday, August 21, 2008


1 (5 count) package chicken thighs*
cup all-purpose flour
1 teaspoon kosher salt plus teaspoon
teaspoon freshly ground black pepper, plus teaspoon
3 tablespoons pure olive oil
1 green pepper, sliced
1 yellow onion, sliced
1 clove garlic, minced
1 carrot, peeled and chopped
15-ounce can diced tomatoes
2 tablespoons chopped fresh basil leaves
2 tablespoons chopped fresh parsley leaves
1 cup chicken broth
1 cup red wine
pound button mushrooms, quartered
teaspoon red chili flakes

Combine flour, 1 teaspoon of salt and teaspoon of pepper in a flat dish or pie plate. Dredge chicken thighs lightly in flour mixture, patting off excess. In a large skillet over medium-high heat add olive oil, when oil is hot add chicken, browning on both sides, about 5 minutes.

In the bottom of a 5-quart slow cooker add, mushrooms, green pepper, onion, garlic, carrot, tomatoes, chili flakes, remaining salt and pepper, basil and parsley. Add chicken, chicken broth and wine. Cover and cook on HIGH setting for 4 to 6 hours.

Personal Notes:
Personal Notes:
*About 2 to 3 pounds




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