Crockpot Chicken Cacciatore

This is one of the first recipes I made when I really started cooking.  If my memory serves me right, it's also the first crockpot recipe I ever tried.  We have this meal quite often and for many reasons.  First, it's delicious.  I love chicken cacciatore-it's such a comforting Italian meal.  Second, it's easy to prepare-just put everything in the crockpot in the morning, and you have a great meal at night (plus your house will smell amazing as the food simmers).  Third, this is basically a one pot meal-other than cooking up some pasta or rice before serving, this has your chicken, veggies and tomatoes all together.

I really don't repeat dishes that often, but this easy and delicious version of Chicken Cacciatore is one that I have been making for years because it's that good!

Crockpot Chicken Cacciatore

6-8 chicken thighs and/or drumsticks, skin removed
1/2 green bell pepper, chopped
1/2 red, orange or yellow bell pepper, chopped

1 medium yellow onion, chopped

8 ounces baby portobello mushrooms, sliced

4 garlic cloves, finely chopped

1 14.5 ounce can diced tomatoes, undrained

1 teaspoon dried oregano

1 1/2 teaspoons dried basil

1/2 teaspoon kosher salt, plus more to taste

Freshly ground black pepper, to taste

Pasta, rice, or polenta, for serving

Grated Parmesan, for serving

Place half of the chicken pieces in a crockpot. Top with half of the bell peppers, onions and remaining ingredients except pasta and cheese. Add remaining chicken; top with remaining vegetables and spices.

Cover; cook on Low heat setting 4 to 6 hours or until juice of chicken is clear when thickest piece is cut to bone (180°F for thighs and legs). Season to taste with salt and pepper. Serve over pasta, rice or polenta with Parmesan cheese.


Source: Adapted from Betty Crocker