Slow Cooker Chicken Cacciatore

By junerodgers

This Italian-inspired slow-cooker recipe is a welcome hot meal to come home to at the end of a busy day. Made with chicken, fresh sweet peppers, onion, mushrooms, and carrots, it is a tender and succulent version of the traditional cacciatore. Serve it over your favorite cooked pasta and enjoy each delicious bite.

Ingredients

• 2 cups sliced fresh mushrooms
• 1 cup sliced celery
• 1 cup chopped carrot
• 2 medium onions, cut into wedges
• 1 green, yellow, or red sweet pepper, cut into strips
• 4 cloves garlic, minced
• 12 chicken drumsticks, skinned (about 3-1/2 pounds)
• 1/2 cup chicken broth
• 1/4 cup dry white wine
• 2 tablespoons quick-cooking tapioca
• 1 teaspoon sugar
• 1 teaspoon dried oregano, crushed
• 2 bay leaves
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 14-1/2-ounce can diced tomatoes
• 1/3 cup tomato paste
• Hot cooked pasta or rice

Preparation

Step 1

Combine mushrooms, celery, carrot, onions, sweet pepper, and garlic in a 5- or 6-quart slow cooker. Place chicken on vegetables. Combine broth, wine, tapioca, sugar, oregano, bay leaves, salt, and pepper; pour over chicken.

Cover; cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours.

Remove chicken; cover to keep warm. Remove and discard bay leaves. If using low-heat setting, turn to high-heat setting. Stir in undrained tomatoes and the tomato paste. Cover and cook for 15 minutes more. Serve vegetable mixture over chicken and cooked pasta.