Ingredients
Slow-Cooker Chicken Cacciatore:
- Garlic - 4 cloves , minced
- Onions - 1 , diced
- Red pepper - 1 , diced
- Green pepper - 1 , diced
- Zucchini - 2 , 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 1/12 lbs ((or other bone-in chicken or 1 1/2 lbs. non-bone in chicken))
- Parsley - 1/4 bunch , chopped
- Lemons - 1 , wedges
Prep
- Garlic / Onions / Peppers / Zucchini - Prep as directed. (Can be done up to 3 days ahead)
- 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)
- Chicken - Remove skin from chicken. Try using scissors if you have trouble getting the skin off. (Can be done up to 1 day ahead)
- 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, peppers, and zucchini 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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Make
- Chop parsley and slice lemons. Enjoy your warm cacciatore sprinkled with parsley and served with lemon wedges to add some brightness!
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