Tangy Chicken Cacciatore

1 serving = 300 calories, 20g carbs, 4g fiber

Photo by Patti B.

PREP TIME

15

minutes

TOTAL TIME

315

minutes

SERVINGS

4

servings

PREP TIME

15

minutes

TOTAL TIME

315

minutes

SERVINGS

4

servings

Ingredients

  • 1

    cup chicken broth

  • 1

    can (6 oz) tomato paste

  • 2 1/2

    lbs bone-in chicken thighs, skin removed and discarded

  • 2

    medium red peppers, seeded and sliced

  • 12

    oz cremini (baby bella) mushrooms, trimmed and cut into halves (or quarters, if large)

  • 1

    medium onion, chopped

  • 2

    pickled cherry peppers, stemmed and cut into halves

  • 2

    cloves garlic, crushed with press

  • 2

    small sprigs fresh rosemary

  • Cooked polenta, for serving

  • 2

    Tbsp capers, drained and finely chopped

Directions

In bowl of 7 to 8-qt slow cooker, whisk together broth and tomato paste. Sprinkle chicken with 1/2 tsp each salt and pepper; transfer to slow cooker bowl along with red peppers, mushrooms, onion, cherry peppers, garlic and rosemary. Replace lid and cook on low for 5 hours or until chicken is cooked through. To serve, spoon over polenta. Garnish with capers.

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