The sweet aroma of bell peppers simmering slowly all day long with onions and chicken in crushed tomatoes will make you a very happy person when you get home from work. Serve this over your favorite pasta, rice or polenta and enjoy!
Cacciatore means "hunter" in Italian, often the chicken is dusted with flour and fried in oil before simmering in tomatoes with onions and peppers. This skinny version removes the skin and skips the deep frying, but you won't miss it.
When using your crock pot, I always recommend browning the meat and vegetables first for deeper flavors and a thicker sauce because liquids don't evaporate in the slow cooker.
But for those of you who don't want to dirty a pan, or don't have that extra time to brown first I tested this out using the quick method of dumping it all in the slow cookers.
Verdict: The sauce wasn't as thick as I would have liked, so my easy fix: I set the crock pot to high with the cover off for one additional hour to let it simmer and thicken and that worked fine. Perhaps adding a little flour would also help i thicken. If you want to add mushrooms to the sauce, this would also be a great time to do so.
If you are a white meat girl, you can certainly use chicken breast but I highly recommend keeping the chicken on the bone. The bone is what gives you such great flavor, you can always remove it after.
For the stove top version, see Chicken Cacciatore. Cooking on the stove differs from the crock pot, liquids evaporate quickly on the stove where as in the slow cooker nothing evaporates. When you add all the elements to your crock, you may be tempted to add broth but don't. There will be plenty of liquid once it starts cooking. Also, flavors tend to get muted in the slow cooker, so I always adjust my herbs and seasoning in the end to get it where I want it.
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