Save on Pinterest

Prosciutto Chicken Cacciatore

Total Time

Prep: 30 min. Cook: 4 hours


8 servings

Sandra Putnam of Gallatin Gateway, Montana tailored her mother's recipe to crock-pot convenience with this hearty entree for busy weekday nights.


  • 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


  1. Cut chicken into serving-size pieces. In a large shallow dish, combine the flour, salt and pepper. Add chicken, a few pieces at a time, and turn to coat.
  2. In a large skillet, brown chicken in oil in batches. Transfer to a 5-qt. slow cooker.
  3. Stir in the broth, tomatoes, mushrooms, onion, prosciutto, pimientos, 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.

Nutrition Facts

1 cup: 373 calories, 17g fat (4g saturated fat), 133mg cholesterol, 909mg sodium, 11g carbohydrate (3g sugars, 1g fiber), 43g protein.

Recommended Video