Easy Breezy Slow Cooker Chicken Cacciatore

Slow Cooker Chicken Cacciatore
Diana Rattray
Ratings (7)
  • Total: 6 hrs 20 mins
  • Prep: 20 mins
  • Cook: 6 hrs
  • Yield: Serves 4
Nutritional Guidelines (per serving)
644 Calories
33g Fat
36g Carbs
51g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: Serves 4
Amount per serving
Calories 644
% Daily Value*
Total Fat 33g 42%
Saturated Fat 9g 47%
Cholesterol 150mg 50%
Sodium 619mg 27%
Total Carbohydrate 36g 13%
Dietary Fiber 6g 20%
Protein 51g
Calcium 168mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This great tasting chicken dish is made with chicken breasts, mushrooms, tomatoes, and seasonings. It's easy to prepare and cook in the slow cooker.

Ingredients

  • 1 1/2 pounds chicken cutlets or boneless chicken breast halves
  • salt and pepper
  • 3 tablespoons flour
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 large can (28 ounces) crushed tomatoes
  • 1 teaspoon dried leaf oregano
  • 3/4 teaspoon dried leaf basil
  • 3 cloves garlic, pressed and crushed or minced
  • 1/4 tp 1/2 teaspoon red pepper flakes, or to taste
  • 1 jar or can (4 to 6 ounces) sliced mushrooms, drained

Steps to Make It

Wash chicken and pat dry.

If chicken breasts are large or very thick, slice each one horizontally to make 2 thin cutlets, then pound between sheets of plastic wrap to even thickness.

In a large skillet over medium heat, melt butter with olive oil. Sprinkle the chicken breast cutlets with salt and pepper, lightly dip in the flour. Brown the chicken on both sides.

In the slow cooker insert, combine the crushed tomatoes, oregano, basil, garlic, red pepper, and mushrooms. Add the browned chicken pieces.

Cover and cook on LOW for 6 hours, or until chicken is tender.

Serves 4.

Note: If you use fresh mushrooms, slice and saute in a few teaspoons of oil or butter after browning the chicken, then add to the tomato mixture with the chicken.

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