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Prosciutto Chicken Cacciatore

 Prosciutto Chicken Cacciatore
Sandra Putnam of Gallatin Gateway, Montana tailored her mother's recipe to crock-pot convenience with this hearty entree for busy weekday nights.
6-8 ServingsPrep: 30 min. Cook: 4 hours


  • 2 pounds boneless skinless chicken thighs
  • 1-1/2 pounds boneless skinless chicken breast halves
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons olive oil
  • 1 can (14-1/2 ounces) chicken broth
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 cup sliced fresh mushrooms
  • 1 medium onion, chopped
  • 1 package (3 ounces) thinly sliced prosciutto or deli ham, coarsely chopped
  • 1 tablespoon diced pimientos
  • 2 garlic cloves, minced
  • 1/2 teaspoon Italian seasoning
  • Hot cooked linguine
  • Grated Parmesan cheese


  • Cut chicken into serving-size pieces. In a large resealable plastic
  • bag, combine the flour, salt and pepper. Add chicken, a few pieces
  • at a time, and shake to coat.
  • In a large skillet, brown chicken in oil in batches. Transfer to a
  • 5-qt. slow cooker.
  • Stir in the broth, tomatoes, mushrooms, onion, prosciutto, pimientos,

2 of 2

Prosciutto Chicken Cacciatore (continued)

Directions (continued)

  • garlic and Italian seasoning. Cover and cook on low for 4 to 4-1/2
  • hours or until chicken juices run clear. Serve with a slotted spoon
  • over linguine; sprinkle with cheese. Yield: 6-8 servings.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.