Contest-Winning Chicken Cacciatore Recipe
Contest-Winning Chicken Cacciatore Recipe photo by Taste of Home

Contest-Winning Chicken Cacciatore Recipe

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4.5 25 29
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My husband and I operate a very busy farm. There are days when there's just no time left for cooking. It's really nice to be able to come into the house at night and smell this chicken cacciatore meal simmering—dinner is a simple matter of dishing it up. It's very easy to make, but it's also special enough to serve when company comes to call. —Aggie Arnold-Norman, Liberty, Pennsylvania
TOTAL TIME: Prep: 15 min. Cook: 6 hours
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Cook: 6 hours
MAKES: 6 servings


  • 2 medium onions, thinly sliced
  • 1 broiler/fryer chicken (3 to 4 pounds), cut up and skin removed
  • 2 garlic cloves, minced
  • 1 to 2 teaspoons dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon pepper
  • 1 bay leaf
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (8 ounces) tomato sauce
  • 1 can (4 ounces) mushroom stems and pieces, drained, or 1 cup sliced fresh mushrooms
  • 1/4 cup white wine or water
  • Hot cooked pasta

Nutritional Facts

1 serving (calculated without pasta) equals 207 calories, 6 g fat (2 g saturated fat), 73 mg cholesterol, 787 mg sodium, 11 g carbohydrate, 3 g fiber, 27 g protein. Diabetic Exchanges: 4 lean meat, 2 vegetable


  1. Place onions in a 5-qt. slow cooker. Add the chicken, seasonings, tomatoes, tomato sauce, mushrooms and wine.
  2. Cover and cook on low for 6-8 hours or until chicken is tender. Discard bay leaf. Serve chicken with sauce over pasta. Yield: 6 servings.
Originally published as Chicken Cacciatore in Country Woman March/April 1988, p29

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviewed Feb. 7, 2016

"Super easy and delicious!"

Reviewed Oct. 25, 2015

"Glad I read the reviews and added more spices to give it more flavor. It was OK, probably won't make it again."

Reviewed Oct. 8, 2015

"I tweaked the recepie a little. I used boneless, skinless chicken breast that I seasoned and browned first in some evoo. I also added green pepper and few more spices to give it more flavor. Diced tomatoes with chili peppers gave it a little kick. It was a little soupy. Next time I'll mix in a little corn starch to thicken the sauce. My family enjoyed it."

Reviewed Oct. 6, 2015

"Really good. Used boneless skinless chicken breasts, cut back cooking time to 4 hours, added garlic."

Reviewed Apr. 8, 2014

"I've made the regular Chicken Cacciatore before and I thought the crockpot one would be great. Not for me. It was tasteless, soupy and I was embarrassed that I served it to visiting family."

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