It’s no secret how much I love my crock pot so naturally I’m on the lookout for any recipe that requires me to use it. My latest crock pot find: Spicy Chicken Cacciatore
from Cooking Light
The thing I love about chicken is that it really doesn’t take long to cook once it’s in a crock pot (unlike pork or beef which can take hours). The hands-on time for this recipe is about 25 minutes, that’s music to my ears.
For this recipe you’ll need:
- 1/2 c. all-purpose flour
- 8 skinless, boneless chicken thighs
- 1 tbsp. olive oil
- 3 c. chopped onion
- 2 c. chopped red bell pepper
- 6 garlic cloves, minced
- 1/2 dry red wine
- 1/2 tomato puree
- 2 tbsp. capers
- 1 1/2 tsp. crushed red pepper
- 1 tsp. dried oregano
- 1 tsp. black pepper
- 3/4 tsp. salt
- 1 (14.5 oz.) can unsalted, petite diced tomatoes. undrained
- chopped parsley (for a garnish)
1. Place the flour in a shallow dish and dredge the chicken in it; shake to remove excess flour.
2. Heat a large skillet over med-high heat; add oil. Add chicken and cook until browned (about 4 min.). Once done, place chicken in your crock pot.
3. Reduce the heat to medium and add onion, bell pepper, and garlic. Saute for about 4 min. Add wine and bring to a boil. Simmer for 2 min.
4. Add the bell pepper mixture, tomato puree, and next 6 ingredients (through diced tomatoes) to the crock pot. Make sure you mix everything and cover all the chicken.
5. Cover and cook on LOW heat for 4 hours or until chicken is tender. Once done, serve over a grain of your choice (you’ll REALLY want to soak up all the extra sauce) and top with the parsley.
This is a dish worth trying whether you eat the chicken as is or on top of a grain such as polenta or pasta. The crushed red pepper gives the dish that spicy kick and after cooking in the incredible sauce, the chicken becomes deliciously tender. Test this out and let me know what you think! But until next time, keep eating!
I have a newfound love: my crock pot. It literally is one of the best inventions made (kudos to whoever you are). I love the way it makes your entire apartment smell like a little bit of heaven.
The way the chicken cooks down and absorbs the incredible sauce of hot sauce, mustard, Worcestershire, and molasses, it literally melts right off the bone. Divine.
For this recipe you’ll need:
- 1 tbsp. extra-virgin olive oil
- 1 lb. boneless, skinless chicken thighs
- 1 lb. boneless, skinless chicken breasts
- 1 medium yellow onion, diced
- 3 garlic cloves
- 1 medium red bell pepper, diced
- 1 can (14.5 oz.) crushed tomatoes
- 1/4 c. hot sauce (Frank’s)
- 3 tbsp. Worcestershire sauce
- 2 tbsp. yellow mustard
- 1 tbsp. unsulfured molasses
- 8 hamburger buns
In a large skillet, heat oil over medium-high. Add chicken and season with salt and pepper. Cook stirring once, until meat is golden brown (about 5 min.). Once done, transfer to the crock pot with a slotted spoon. Next, to the same skillet, add onion, garlic, bell pepper, and cook over medium for about 6 min. Add 1/4 c. water and cook, scraping up browned bits, for about 5 min. Season with salt and pepper and transfer to the crock pot. Then add the tomatoes, hot sauce, Worcestershire sauce, mustard and molasses and stir to combine and cover all the chicken. Cover and cook on high for about 4 hours. Shred, season with salt and pepper, and serve with hamburger buns.
If you have a crock pot, bust it out and try this recipe! You can prep it before work, turn it on, and when you come home have an amazing meal waiting for you–the smell of this dish alone will be enough. The best part is too is that it makes enough for extra meals during the week (which is a total bonus considering a get lazy some nights and refuse to cook.) Test it out, you won’t regret it. But until next time, keep eating!