Slow Cooker Chicken Cacciatore

Recipe By Rosie
Rating
Published Jul 12th
Prep 15m Cook 9h Additional - Ready In 9h 15m
Servings 6 servings Calories 260.6

Easy slow cooker chicken cacciatore. Serve over angel hair pasta. ‘Cacciatore’ is Italian for ‘hunter’, and this American-Italian term refers to food prepared ‘hunter style,’ with mushrooms and onions. Avanti!

Recipe Ingredients

  • 6 skinless, boneless chicken breast halves
  • 1 (28 ounce) jar spaghetti sauce
  • 2 green bell pepper, seeded and cubed
  • 8 ounces fresh mushrooms, sliced
  • 1 onion, finely diced
  • 2 tablespoons minced garlic

Cooking Directions

  1. 1 Put the chicken in the slow cooker. Top with the spaghetti sauce, green bell peppers, mushrooms, onion, and garlic.
  2. 2 Cover, and cook on Low for 7 to 9 hours.

Nutrition Facts

  • Calories 260.6
  • Carbohydrate 23.7 g
  • Cholesterol 63.4 mg
  • Fat 6.1 g
  • Fiber 4.8 g
  • Protein 27.1 g
  • Saturated Fat 1.6 g
  • Sodium 589.8 mg
  • Sugar 13.9 g

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Reviews

  1. Kerry Brayton Oct 9, 2012 02:54 AM
    This was sensational. I followed a variety of reviews and used frozen, boneless, skinless chicken thighs, went heavy handed on some oregano sprinkles, added in a few shakes of onion flakes, red pepper flakes, garlic powder and a couple heaping spoonfuls of minced garlic from the jar. I used a tomato basil spaghetti sauce along - Read more ...
  2. Mike Nov 8, 2006 02:13 AM
    My family loves it. Fast easy. Be careful to cover chicken completely in sauce or the exposed parts will dry out.
  3. Sue Thom Sep 15, 2006 07:22 AM
    Using FROZEN boneless skinless chicken breasts in slow cooking will keep the chicken from turning to mush. Some newer slow cooker cookbooks warn against this, but I've cooked many chicken recipes this way and never had a problem. I've never needed to lengthen the cooking time. Be sure to double-check the chicken for doneness before - Read more ...
  4. Amy Jan 19, 2006 02:57 AM
    Yummy - about 4.5 stars actually. I cut the recipe in half and cooked on high for 4 hours. You don't need very much sauce. I would recommend using half the sauce it calls for in the beginning. Then towards the end you can add more if needed, that way it's not too runny. Also, - Read more ...
  5. JESSICA202 Jan 22, 2005 03:03 AM
    I altered this recipe a bit to suit our family's tastes but the recipe still served as a wonderful basis for a great dish. I used only 3 boneless skinless breasts (whole) as we don't really care for leftover chicken, and threw them right in there frozen as I've heard other reviewers say they've done - Read more ...
  6. kmilti Sep 3, 2004 09:28 PM
    OMIGOSH THIS IS SO GOOD! YOU HAVE TO TRY MY VERSION! SOOOO MUCH FLAVOR AND NOT RUNNY AT ALL!!!!!! My version, for more flavor: 4 boneless/skinless chicken breasts (frozen), 1/2 ( or 3/4) jar of spaghetti sauce (eye ball it) (I use Classico Cabernet Marinara with Herbs) 1 can tomato paste, 1/2 green bell pepper - Read more ...
  7. Leanne Hockenberry Feb 6, 2004 10:34 PM
    This was OK. Benefitted from the addition of some herbs such as basil or oregano. Sauce was kind of thin...next time I would substitute something thicker like seasoned crushed or diced tomtatoes. Put the chicken breasts in frozen and it came out fine!
  8. JENIP Feb 4, 2004 09:29 PM
    This is a great basic recipe, but I found it a bit bland & watery. I tried again & scaled it for 4 servings, used a small jar of spaghetti sauce & a can of tomato paste, which made a nice thick sauce. I also added spices (oregano, basil, seasoning salt, pepper) and used dehydrated - Read more ...
  9. AnnaG Jan 10, 2004 03:50 AM
    This is a great recipe. Use a good brand of pasta sauce, add lots of garlic and peppers and you'll have a restaurant quality meal. IMPORTANT NOTE: If you use boneless, skinless breasts (as I did), only cook for about 4 to 5 (max) hours on LOW or else your chicken's texture will be like - Read more ...
  10. LINDA MCLEAN Nov 15, 2003 06:25 PM
    As written, I could see why some reviews were less than favorable. To me, boneless chicken breasts just don't seem to constitute "cacciatore". The flavor just isn't there, but then again, that's only my opinion. I used bone-in pieces of chicken, which I browned in a skillet first and added the flavorful browned bits to - Read more ...
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