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Garden Chicken Cacciatore Recipe

Garden Chicken Cacciatore Recipe photo by Taste of Home

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Here’s the perfect Italian meal to serve company. While simmering, it frees you up to visit with your guests and always receives rave reviews! I like to serve it with hot cooked pasta, a tossed salad and a dry red wine. Mangia! —Martha Schirmacher, Sterling Heights, Michigan

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Garden Chicken Cacciatore Recipe

Prep: 15 min. Cook: 8-1/2 hours

Yield: 12 Servings

15 510 525

Ingredients

12 boneless skinless chicken thighs (about 3 pounds)
2 medium green peppers, chopped
1 can (14-1/2 ounces) diced tomatoes with basil, oregano and garlic, undrained
1 can (6 ounces) tomato paste
1 medium onion, sliced
1/2 cup reduced-sodium chicken broth
1/4 cup dry red wine or additional reduced-sodium chicken broth
3 garlic cloves, minced
3/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons cornstarch
2 tablespoons cold water

Directions

Place chicken in a 4-qt. slow cooker. In a small bowl, combine the green peppers, tomatoes, tomato paste, onion, broth, wine, garlic, salt and pepper. Cover and cook on low for 8-10 hours or until chicken is tender.
Combine cornstarch and water until smooth; gradually stir into slow cooker. Cover and cook on high 30 minutes longer or until sauce is thickened. Yield: 12 servings.

Nutritional Facts 1 chicken thigh with scant 1/2 cup sauce equals 207 calories, 9 g fat (2 g saturated fat), 76 mg cholesterol, 410 mg sodium, 8 g carbohydrate, 1 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1/2 fat.

Originally published as Garden Chicken Cacciatore in Healthy Cooking October/November 2011, p33

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Reviews for Garden Chicken Cacciatore

Garden Chicken Cacciatore

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Reviewed on Jun. 17, 2013 by rwippel

This was pretty good. I like dark meat and my husband likes white meat, so we had a combination of the two. I loved both. I would suggest adding a little crushed red pepper though. We sprinkled some on our chicken when we got seconds :)

Reviewed on Feb. 27, 2013 by cmw1961

I used chicken breasts cut in half instead of thighs. If you have leftovers, shred the chicken up and serve the mixture over rice.

Reviewed on Feb. 23, 2013 by daduk

Made this dish for dinner the other night and it was very flavorful. The thighs fell apart and was nice a moist. The only change I would make in the future is to add a sprinkle of sugar to the sauce. I always add sugar to my tomato based sauces. Serve over spaghetti. Very good.

Reviewed on Jan. 28, 2012 by Leenie-in-NewJersey

I made this tonight but in a dutch oven because I was running out of time lol. Instead of wine I used chicken broth and a frozen package of stir fry peppers and onions (didn't have fresh on hand). FANTASTIC ... we could not stop dipping our italian bread in the sauce. The chicken turned out tender (I removed the skin before cooking). Thanks, we love it.

Reviewed on Nov. 08, 2011 by Farmchef

I made half of the recipe because there are only 2 of us. It was excellent. The thighs were very tender and just fell apart. Recipe was quick and easy. My husband said it is a "keeper". I served it over spaghetti.