Spicy Slow Cooker Chicken Cacciatore With Wine Recipes

SPICY SLOW COOKER CHICKEN CACCIATORE WITH WINE

Steps:

• The night before cooking, layer ingredients into a slow cooker in the following order: chicken, wine, onion, bell peppers, garlic, red pepper flakes, Italian seasoning, salt, pepper, diced tomatoes, sugar, and tomato sauce. Cover and place in the refrigerator so chicken can soak up the wine, 8 hours to overnight.
• The next morning, remove from the refrigerator and cook on Low, stirring occasionally, for 6 hours. Remove chicken and shred meat with 2 forks; return meat to the cooker.
• Cook on High with lid slightly off to allow juices to evaporate and sauce to condense, about 2 more hours.

SLOW COOKER CHICKEN CACCIATORE

Steps:

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

SPICY CHICKEN CACCIATORE

Steps:

• Heat oven to 180C/160C fan/gas 4. Heat the oil in a deep, ovenproof roasting pan that's big enough to fit the chicken in a single layer. Season the chicken pieces all over, then place the pan on the hob and cook on a medium heat for 7-10 mins on each side until well browned. Scoop out the chicken with a slotted spoon and put to one side.
• Add the peppers and chilli to the pan (there should still be plenty of fat left in it) and cook for 10 mins until soft and beginning to brown at the edges. Pour away any excess fat, then pour in the wine and stir well for 1-2 mins as it bubbles up. Tip the tomato sauce into the pan and stir again. Add a little water (up to 150ml) to achieve a thick, pouring consistency. Nestle the chicken into the sauce and scatter with the olives. Cover, bake for 30 mins, then uncover and cook for 15-20 mins more to allow the chicken to crisp up. Spoon off any fat that has risen to the surface, scatter with parsley and serve with some rice, mashed potato or polenta.

TIA'S CROCK POT SPICY CHICKEN CACCIATORE

Steps:

• Place chicken in crock pot bone side up.
• Add all seasonings and vegetables on top of chicken, including the optionals if using stop at the butter.
• Then add the 2 jars of pasta sauce on top. I cook on high for 3-4 hours depending on how thick the chicken breasts are, stirring occasionally.
• When the internal temperature reaches 180°F using a meat thermometer, I remove the chicken and debone, placing meat back into the sauce.
• I then add the butter, whipping cream and continue to cook for another hour on warm.
• About 10 minutes before serving, I add the parmesan cheese.
• Serve over pasta or I use extra wide egg noodles with warm crusty bread!