Photo: Savory Slow-Cooked Chicken Cacciatore Recipe
The only thing better than coming home after a long day is having this flavorful pasta topper almost ready to serve. The slow cooker really makes it easy!
Ingredients
- 1 tablespoon olive oil
- 3 pounds chicken parts, skin removed
- 4 cloves garlic, minced
- 2 teaspoons Italian seasoning, crushed
- 1 can (28 ounces) crushed tomatoes in puree
- 1 pound mushrooms, cut in half (about 5 cups)
- 2 large onions, chopped (about 2 cups)
- 1 medium green pepper, cut into 2-inch-long strips (about 1 1/2 cups)
- 1 1/2 cups Swanson® Chicken Broth or Swanson® Chicken Stock
- 1/4 cup cornstarch
- 1 package (1 pound) pappardelle or fettuccine, cooked and drained
Directions
Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on all sides.
Stir the garlic, Italian seasoning, tomatoes, mushrooms, onions, pepper and 1 cup broth in a 6-quart slow cooker. Add the chicken and turn to coat.
Cover and cook on LOW for 7 to 8 hours or until the chicken is cooked through. Remove the chicken from the cooker, cover and keep warm.
Stir the cornstarch and remaining broth in a small bowl until the mixture is smooth. Stir the cornstarch mixture in the cooker. Cover and cook on HIGH for 10 minutes or until the mixture boils and thickens. Serve with the chicken and pappardelle.
Recipe Tips:
Serving Suggestion: This recipe is delicious sprinkled with shredded Parmesan cheese before serving.
Nutrition Information
Nutritional Values per Serving
Using Swanson Chicken Broth: : Calories 545, Total Fat 9g, Saturated Fat 2g, Cholesterol 66mg, Sodium 610mg, Total Carbohydrate 78g, Dietary Fiber 7g, Protein 35g, Vitamin A 11%DV, Vitamin C 28%DV, Calcium 10%DV, Iron 28%DV
Nutritional Values per Serving
Using Swanson Chicken Stock: : Calories 548, Total Fat 9g, Saturated Fat 2g, Cholesterol 65mg, Sodium 523mg, Total Carbohydrate 78g, Dietary Fiber 7g, Protein 35g, Vitamin A 11%DV, Vitamin C 28%DV, Calcium 10%DV, Iron 28%DV
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By slewis0054
on April 12, 2012
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Nothing great about this recipe. Just average.
By Chef #1468348
Fenton, MI
on March 30, 2012
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We enjoyed this recipe with salt and pepper to taste. I made it as written and would only change one thing: I will add more chicken next time, 4 pounds instead of 3. The thigh meat cooked down so much that we had a lot of extra sauce left over. Instead of noodles, we served it with new potatoes. This will make it on the monthly rotation.
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