Let your slow cooker do the work to make this classic recipe that our test kitchen team has retested and improved! We read your reviews and made enhancements to the flavor and method. The end result is succulent chicken thighs in a richly flavored cacciatore sauce. Adding the pasta to the cooker for the last 30 minutes of cook time simplifies the process and allows the pasta to absorb all of the wonderful flavors. To make the recipe even easier, you can do steps 1 & 2 the night before to make dinner a breeze the next day (see Recipe Tips).
Place the mushrooms, onion, pepper and garlic in a 6-quart slow cooker.
Season the chicken as desired. Coat the chicken with the flour. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken in batches and cook for 10 minutes or until well browned on all sides. Remove the chicken to the cooker.
Add the wine to the skillet and heat to a boil, stirring to scrape up the browned bits from the bottom of the skillet. Cook until the wine is reduced by half. Stir in the broth. Pour the wine mixture into the cooker. Add the sauce and Italian seasoning.
Cover and cook on LOW for 7 to 8 hours or until the chicken is cooked through. Spoon off any fat. Stir the linguine into the cooker. Set the cooker to HIGH. Cover and cook for 30 minutes or until the linguine is tender.
no crockpot needed for this recipe.
I made changes with this recipe. I did add tyhe wine and reduced the amount of chicken broth. I did not cook the noodles in the broth. I cooked them seperately and served the chicken over it.
I am confused by the number of stars each reviewer gave this recipe. I'm glad I read the reviews, because the low average of stars almost made me pass this recipe up. From what I see, most of the reviewers thought this was a good recipe...so why rate it so low?
Savory Slow-Cooked Chicken Cacciatore
Very good. I used 2 cans 14.5 oz tomatoes, 1 can tomato sauce and 1 can of tomato paste. I used 4 Knorr garlic cubes and 1 knorr chicken cube in 1 1/2 cups hots water. Did not use the mushrooms as I did not have them on hand. I used frozen diced onion with green and red peppers. I used oregano and basil and always a pinch or two of sugar.
While browning the chicken I put the sauce ingredients in the cooker. I cooked for approximatley 3 1/2 hours. Then lifted the lid and added spaghetti noodles(broken in half). I stirred them for a minute or so to keep from sticking togehter. I put the lid back on and cooked on high for about 30 minutes.
The sauce was thick from the starch of the noodles, so therefore, I eliminated the corn starch.
Absolutely Italian flavor and delicious. This is a keeper and I would serve this for dinner to friends and family with a "smile of confidence".
I use McCormick Italian Seasoning and a bit of Red Pepper Flakes!!! My family loves it over Bow Ties or Fettucini.
It smelled wonderful but it seemed to be missing something, a spice maybe?
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.