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

Slow Cooker Chicken Cacciatore

water

all-purpose flour

unsalted chicken stock (such

white wine

oregano

capers

salt

red pepper

garlic cloves, chopped

(28-oz.) container diced tomatoes (such as Pomì)

(8-oz.) pkg. cremini mushrooms, quartered

(6-oz.) bone-in chicken thighs, skinned (about 3 lb.)

olive oil

spaghetti,

baby spinach

Parmesan cheese, grated (about 1/2 cup)

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.


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.


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.  

slow cooker chicken cacciatore

Total: 8 hours, 10 minutes

Servings: 4.5

Author : Robin Bashinsky

Ingredients

Instructions

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