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Slow-Cooker Chicken Cacciatore
with quinoa

Active: 25 min Total: 8 hr 25 min
'Cacciatore' is a hunter-style Italian stew that features tomatoes, onions, herbs, peppers, and wine, and is perfect for cold-weather eating. Use bone-in chicken to impart even more flavor into the dish. The meat will be tender and fall right off after 8 hours of easy, slow cooking. Vegetarians will be experiencing these flavors with extra veggies and beans. Enjoy over quinoa (that'll get used again tomorrow!).


Slow-Cooker Chicken Cacciatore:
  • Garlic - 4 cloves , minced
  • Onions - 1 , diced
  • Red pepper - 1 , diced
  • Green pepper - 1 , diced
  • Italian seasonings - 1 tsp
  • Salt - 1/2 tsp
  • Red pepper flakes - 1/4 tsp
  • Tomato paste - 4 oz. ((~1/2 cup))
  • Diced tomatoes (14 oz / 397 g can) - 1 can , drained
  • White or red wine (opt) - 1/2 cup
  • Chicken stock - 1 cup
  • Chicken drumsticks - 2 1/2 lbs ((or other bone-in chicken or 1 1/2 lbs. non-bone in chicken))
  • Quinoa - 2/3 cup , uncooked ((or 2 cups cooked))
  • Parsley - 1/4 bunch , chopped
  • Lemons - 1 , wedges


  1. Garlic / Onions / Peppers - Prep as directed. (Can be done up to 3 days ahead)
  2. Make sauce - Mix together Italian seasonings, salt, red pepper flakes, garlic, tomato paste, diced tomatoes, wine and chicken stock. (Can be done up to 3 days ahead)
  3. Chicken - Remove skin from chicken. Try using scissors if you have trouble getting the skin off. (Can be done up to 1 day ahead)
  4. Start slow cooking (~8 hours before) - Nestle chicken into bottom of slow cooker. Sprinkle with salt and pepper and tenderize with a fork. Layer in onions and peppers and then pour on the sauce. Slow cook on low for 8 to 9 hours, until chicken easily comes off the bone. Season to taste with salt and pepper. (Can be done up to 5 days before and then stored in the fridge in air-tight containers)

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  1. Quinoa - {Double if making Tuesday's dinner} Combine quinoa with 2x the amount of water in a saucepan. Add in a generous dash of salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
  2. Chop parsley and slice lemons. Enjoy your warm cacciatore sprinkled with parsley over quinoa (remember to save half for Tuesday's dinner if you doubled). Serve with lemon wedges to add some brightness!



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