Slow Cooker Chicken Cacciatore

Name: Slow Cooker Chicken Cacciatore
Total time: 8 h 10 min
Yield: Serves 8 (serving size: about 1 cup pasta mixture, 1 chicken thigh, and 1 tbsp. cheese)
Ingredients: ½ cup water; 1 tablespoon all-purpose flour; 2 cups unsalted chicken stock (such as Swanson); ½ cup white wine; ¼ cup chopped fresh oregano; ¼ cup drained capers; ½ teaspoon kosher salt; ½ teaspoon crushed red pepper; 8 garlic cloves, chopped; 1 (28-oz.) container diced tomatoes (such as Pomì); 1 (8-oz.) pkg. cremini mushrooms, quartered; 8 (6-oz.) bone-in chicken thighs, skinned (about 3 lb.); 2 tablespoons extra-virgin olive oil; 12 ounces uncooked spaghetti, broken in half; 5 ounces baby spinach; 2 ounces Parmesan cheese, grated (about 1/2 cup)

2 Ratings
2 Reviews

While the chicken becomes fall-apart tender, briny capers, crushed red pepper, and garlic infuse the tomatoes for a robust marinara sauce.

By Robin Bashinsky

This Story Originally Appeared On cookinglight.com

Gallery

Credit: Jennifer Causey

Recipe Summary

active:

10 mins

total:

8 hrs 10 mins

Yield:

Serves 8 (serving size: about 1 cup pasta mixture, 1 chicken thigh, and 1 tbsp. cheese)

Nutrition Info

Directions

Step 1
Combine 1/2 cup water and flour in a 6-quart electric slow cooker, stirring with a whisk. Stir in stock and next 8 ingredients (through mushrooms). Add chicken thighs to stock mixture; submerge in liquid. Cover and cook on LOW 7 1/2 hours. Remove chicken. When cool enough to handle, remove bones from chicken; discard bones.

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Step 2
Add oil and pasta to slow cooker; cover and cook on HIGH 15 minutes or until pasta is done. Stir in spinach until wilted. Divide pasta mixture among 8 shallow bowls; top evenly with chicken. Sprinkle with Parmesan cheese.

Nutrition Facts

Per Serving:

490 calories; fat 13.2g; saturated fat 3.6g; mono fat 5.8g; poly fat 2.3g; protein 44g; carbohydrates 43g; fiber 4g; cholesterol 166mg; iron 4mg; sodium 569mg; calcium 121mg; sugars 2g.

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naomi

01/13/2023

This recipe was excellent! I halved the recipe as there’s only two of us but kept the flour at 1 tablespoon. It states to cook the spaghetti for 15 minutes on high but it took about 30. I left it on high for an additional 15 minutes (total 45 minutes) before adding the spinach which took another 10 minutes and several stirs to wilt it all. It was not runny at all, all the liquid was absorbed. This will be one of my favorite dishes!

daneanp

05/02/2018

We enjoyed this but the 2nd night left overs were better. It was a bit soupy when it finished at first but by the next day the noodles had soaked up some of the broth and it was just better. I don't think 7 1/2 hours is necessary, could easily be done in 5. The chicken seemed over cooked a little to me and since you take the bones out, it didn't really look like the photo. I'd also add more capers and spinach next time.

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