Garden Chicken Cacciatore Recipe
- 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
- 1. Place chicken in a 4- or 5-qt. slow cooker. In a small bowl, combine green peppers, tomatoes, tomato paste, onion, broth, wine, garlic, salt and pepper; pour over chicken. Cook, covered, on low 8-10 hours or until chicken is tender.
- 2. In a small bowl, mix cornstarch and water until smooth; gradually stir into slow cooker. Cook, covered, on high 30 minutes or until sauce is thickened. Yield: 12 servings.
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.
Reviews for Garden Chicken Cacciatore
"Made as the recipe says, served over egg noodles. Took to a potluck dinner, delicious !"
"I used vegetarian chicken cutlets instead of the chicken thighs; and I served them on croissants for lunch. Very delicious. Thanks, Martha, for sharing this recipe."
"I can only rate this recipe on the ingredients and the easy directions, since I have not yet made it - but it sounds very tasty. I'll definitely make this on a busy day. Twelve servings you say? Not as far as my guys are concerned (LOL)! : )"
"Really good, easy, and economical. Family loved it! Prepared as written."
"I added cooked rice to the pot, and it was great."
"We tried this last week for the first time, and everyone loved it. It's a keeper!"
"A simple and easy recipe. The sauce is very flavorful and the chicken thighs turn out moist and fall-apart tender every time!"
"Very good. I love chicken cacciatore. This is a great way to make it, keeps the stovetop and kitchen cool. Great any time but think it would be really nice to make in the Summer. Thanks for sharing."
"I cut this down to only make 2 servings and made it in our 1 quart crockpot today. I used chicken breasts to make it lighter. The meat just feel apart. My husband really enjoyed it. This dish pairs really well with brown rice."
"was just ok"
"The sauce was very tasty; my husband thought the chicken (I used chicken breasts cut in half) was pretty bland. It is a very diabetic-friendly recipe. I cut down on the salt because I didn't use sodium-reduced chicken broth and found that the chicken itself needed a little salt. Instead of serving this over pasta, as the recipe creator did, I served it over Zucchini Fritters, also a Taste of Home recipe. That kept the carb count down and it was a nice combo."
"Can not understand why certain ingredients go into a dish while chicken goes into crock pot. I am confused?"
"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 :)"
"I used chicken breasts cut in half instead of thighs. If you have leftovers, shred the chicken up and serve the mixture over rice."
"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."
"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."
"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."
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.