chicken cacciatore

How To Make chicken cacciatore

• 1

  Spray the crock of the slow cooker with food release spray. Drizzle olive oil into the bottom of the crock.
• 2

  Quarter the onion, then make thin slices. Cover the bottom of the crock with the onion slices.
• 3

  Remove the skin and any excess fat from the chicken thighs. Layer the chicken pieces over the onion. Drop the bay leaves into the crock.
• 4

  Combine the tomato puree with the water, herbs and spices, chicken base, bouillon, and wine, stirring with a whisk until smooth.
• 5

  Pour the sauce evenly over the chicken pieces. Add the stewed tomatoes, breaking them up in your hand as you add them to the crock.
• 6

  Cover. Cook on LOW setting 7-9 hours, or on HIGH setting 3-4 hours.
• 7

  Remove bay leaves before serving. Serve with prepared pasta. Garnish as desired with Parmesan cheese.
• 8

  NOTES: 1) If you like more broth add up to 10 oz. of water after the tomato puree. (we like it best with about half a cup). 2) You may use chicken legs or breast, but we think thighs are the best. 3) If you don't have chicken base you can double up on the bouillon; it won't be quite as rich, and you may want to consider adding less salt. 4) Some people like to add vegetables to their chicken cacciatore, like peppers and mushrooms, but the traditional dish does not have them.
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