Slow Cooker Chicken Cacciatore

What you need:


What to do:

If the chicken is frozen, defrost it in the microwave.  Chicken thighs are more durable, and tend to work a little better than breasts in the slow cooker, and are also much cheaper.  But if breasts are what you’ve got, they will work too.  Remember, when handling raw chicken, avoid cross-contamination! Do not handle any other food, or touch surfaces which will touch other food, or allow other food to touch contaminated surfaces.  Ideally, just slide the chicken from the plate you defrosted it on, straight into the slow cooker, and then load everything else on top of it.

If the vegetables are frozen, defrost those, either in the microwave or just by putting in a strainer and running water over them in the sink.

It is also important to remember: never load still-frozen food into the slow cooker at the start of a recipe. Don’t worry if the chicken gets partly cooked during defrosting, it will be thoroughly falling-apart cooked by the end.

Load the chicken, canned tomatoes (include their juice), canned mushrooms, mixed peppers and onions, garlic, bouillon powder, crushed red pepper, and Italian seasoning into the slow cooker.  Turn the slow cooker to Low for 8 hours, or High for 4 hours.


Near the end of the cooking time, add in the drained capers and drained black olives to the slow cooker and stir.  These get added at the end because they are too delicate to stand the long cook time, and will either break down or lose their flavor if cooked the whole time.


Cook the egg noodles according to the package directions. Serve the chicken cacciatore over the egg noodles.


Makes great leftovers!