This simple recipe for Chicken Drumsticks Cacciatore cooks in your slow cooker and is packed full of flavor. You can use chicken thighs (use 12 of them) or chicken breasts (use 6) instead of the drumsticks if you'd like. The chicken breasts will cook in a shorter period of time, about 5 hours.
Cacciatore means "hunter" in Italian and is a style of cooking that pairs meat with vegetables and a rich tomato sauce. This recipe is usually served over hot cooked pasta.
You can make this dish mild as written, or add ingredients to make it spicy. Some minced jalapeño peppers, a pinch of crushed red pepper flakes, or some cayenne pepper will add heat.
The meat is skin-on, so it must be browned before adding to the slow cooker to remove fat. Browning the meat adds flavor and creates a nice appearance in the finished dish. Brown the meat for a few minutes on each side, turning frequently, before cooking.
Serve this recipe over hot cooked spaghetti or linguine, and make sure you have hot toasted garlic bread to serve on the side. A green salad tossed with tomatoes and avocado with a creamy Italian salad dressing would be a great accompaniment. All you need is a glass of red wine and a checked tablecloth for a wonderful meal.
- 2 tablespoons olive oil
- 8 chicken drumsticks
- 3 tablespoons flour
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 (15 ounce) can Italian style tomato sauce
- 1 (4 ounce) jar sliced mushrooms, drained
- 1/2 teaspoon dried oregano leaves
- 1 teaspoon dried basil leaves
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 garlic cloves, minced
- 1/3 cup water
- 2 tablespoons cornstarch
Spray a 4-quart slow cooker with nonstick cooking spray. In a large skillet, heat olive oil over medium heat.
Meanwhile, sprinkle the drumsticks with flour, salt, and pepper. Brown drumsticks in the hot oil for 4-6 minutes until they begin to turn color, turning once.
Place the drumsticks in the prepared slow cooker.
Add the tomato sauce, sliced mushrooms, oregano, basil, onion, green bell pepper, and garlic to the slow cooker and mix to blend.
Cover the crockpot and cook on low for 6-8 hours or until the chicken registers 165°F on an instant read meat thermometer. If you have a newer hotter cooking slow cooker, check the recipe at 5-1/2 hours.
Then, in a small bowl, combine the water and cornstarch and blend well. Stir into the liquid in the slow cooker and cook on high 15-20 minutes longer until the sauce thickens.
|Nutritional Guidelines (per serving)|
|Total Fat||151 g|
|Saturated Fat||41 g|
|Unsaturated Fat||63 g|
|Dietary Fiber||6 g|