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Slow-Cooker Chicken Cacciatore

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By Betty Crocker Kitchens
Updated Jan 15, 2020
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The combination of perfectly browned chicken and crisp-tender vegetables makes this a hearty family meal, especially when served on a bed of fettuccine. Based on a time-tested recipe, originally published in the Betty Crocker Cookbook, this slow-cooker version has all the flavor of its predecessor. The only difference is the method, which makes it hands-off and weeknight friendly. So next time you’re looking for a new way to cook up a chicken, give this recipe a try.

Slow-Cooker Chicken Cacciatore

  • Prep Time 25 min
  • Total 4 hr 45 min
  • Servings 6
  • Ingredients 12
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Ingredients

  • 1 cut-up whole chicken (3 to 3 1/2 lb), skin removed
  • 1/3 cup Gold Medal™ all-purpose flour
  • 2 tablespoons vegetable oil
  • 1 medium green bell pepper
  • 2 medium onions
  • 1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
  • 1 jar (4.5 oz) sliced mushrooms, drained
  • 1/2 teaspoon dried oregano leaves
  • 1/4 teaspoon dried basil leaves
  • 1/2 teaspoon salt
  • 2 cloves garlic, finely chopped
  • Grated Parmesan cheese
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Coat chicken with flour. In 12-inch skillet, heat oil over medium-high heat. Add chicken; cook 15 to 20 minutes or until brown on all sides; drain.
  • Step 
    2
    Cut bell pepper and onions crosswise in half; cut each half into fourths.
  • Step 
    3
    In 3 1/2- to 6-quart slow cooker, place half of the chicken pieces. Mix bell pepper, onions and remaining ingredients except cheese; spoon half of mixture over chicken. Add remaining chicken; top with remaining vegetable mixture.
  • Step 
    4
    Cover; cook on Low heat setting 4 to 6 hours or until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and legs). Serve with cheese. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.

Nutrition

215 Calories
7 g Total Fat
28 g Protein
12 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
215
Calories from Fat
65
Total Fat
7 g
Saturated Fat
2 g
Cholesterol
80 mg
Sodium
450 mg
Potassium
40 mg
Total Carbohydrate
12 g
Dietary Fiber
2 g
Protein
28 g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
24%
24%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
2 Vegetable; 4 Very Lean Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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