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Garden Chicken Cacciatore Recipe

Garden Chicken Cacciatore Recipe

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
TOTAL TIME: Prep: 15 min. Cook: 8-1/2 hours YIELD:12 servings


  • 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.

Nutritional Facts

3 ounces cooked chicken with about 1/2 cup: 207 calories, 9g fat (2g saturated fat), 76mg cholesterol, 410mg sodium, 8g carbohydrate (4g sugars, 1g fiber), 23g protein Diabetic Exchanges:3 lean meat, 1 vegetable, 1/2 fat

Reviews for Garden Chicken Cacciatore

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Reviewed Jun. 17, 2016

"Was easy to prepare but tasted a little bland. Added some chilli powder, chicken stock powder and a little sugar to boost the flavour. Was still missing something. Still, we enjoyed it. Would have this again. Our fussy 12yo gave this a 10! That's a winner on its own! Thank for a lovely recipe."

Reviewed Nov. 21, 2015

"Made as the recipe says, served over egg noodles. Took to a potluck dinner, delicious !"

Reviewed Aug. 1, 2015

"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."

Reviewed Apr. 24, 2015

"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)! : )"

Reviewed Feb. 4, 2015

"Really good, easy, and economical. Family loved it! Prepared as written."

Reviewed Aug. 29, 2014

"I added cooked rice to the pot, and it was great."

Reviewed Jun. 23, 2014

"We tried this last week for the first time, and everyone loved it. It's a keeper!"

Reviewed Apr. 27, 2014

"A simple and easy recipe. The sauce is very flavorful and the chicken thighs turn out moist and fall-apart tender every time!"

Reviewed Mar. 24, 2014

"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."

Reviewed Dec. 8, 2013

"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."

Reviewed Oct. 20, 2013

"was just ok"

Reviewed Jul. 18, 2013

"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."

Reviewed Jul. 17, 2013

"Can not understand why certain ingredients go into a dish while chicken goes into crock pot. I am confused?"

Reviewed Jun. 17, 2013

"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 Feb. 27, 2013

"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 Feb. 23, 2013

"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 Jan. 28, 2012

"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 Nov. 8, 2011

"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."

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Wine Pairings

Full-Bodied Red Wine

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