"slow-cooker" chicken cacciatore

(2 ratings)
Recipe by
Melinda Stern
Santa Maria, CA

If you love your slow-cooker, then go check out this book. it's called: The Gourmet Slow Cooker by Lynn Alley. it's full of amazing recipies from all over the world, including this one:

(2 ratings)

Ingredients For "slow-cooker" chicken cacciatore

  • 3/4 c
    all-purpose flour
  • 1 tsp
    salt
  • 1
    chicken, cut into serving pieces and skinned
  • 2 Tbsp
    olive oil
  • 1
    yellow onion, finely chopped
  • 4
    cloves garlic, minced
  • 3 Tbsp
    coarsely chopped oil-packed sun-dried tomatoes
  • 1 c
    chicken broth
  • 2 sprig
    sage
  • 2 sprig
    rosemary
  • 1 pinch
    crushed red pepper flakes
  • freshly ground black pepper
  • 1 lb
    cooked egg noodles

How To Make "slow-cooker" chicken cacciatore

  • 1
    Combine the flour and salt in a resealable plastic bag. Add the chicken to the bag, several pieces at a time, and shake to coat completely.
  • 2
    Heat a large sauté pan over medium-high heat and add the oil. Add the chicken and cook, turning once, for 10 minutes, or until browned on both sides. Using tongs, transfer to the slow cooker.
  • 3
    Add the onion to the sauté pan and sauté, stirring frequently, for 10 minutes or until lightly browned. Add the garlic and sauté for 2 minutes, or until light golden. Add the sun-dried tomatoes and broth and stir to scrape up the browned bits from the bottom of the pan. Pour over the chicken in the slow cooker.
  • 4
    Add the sage, rosemary, and pepper flakes to the slow cooker. Cover and cook on low for 3 to 8 hours, until the chicken is tender. At 3 to 4 hours, the chicken will still be firm and hold it’s shape. At 6 to 8 hours, the meat will be falling off the bone. Stir in salt and pepper to taste just before serving. Remove and discard the sage and rosemary.
  • 5
    Divide the egg noodles among dinner plates and cover with chicken and sauce, then serve at once.

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