Fall-apart tender chicken simmered in a garlic-infused tomato sauce makes this Slow Cooker Chicken Cacciatore a phenomenal, delicious meal.
The weather pulled one over on us, eh? I’ve spent the last several days reveling in warmer temperatures, opened windows, daffodils blooming, and walking outside in short sleeves.
Today? Not so much. Sometime during the night, as the wind gusted and the thermometer dropped, I pulled the afghan over me so I could be more comfortable when I slept. Now I’m back in long sleeves and feeling that it’s February again.
This is why my slow cooker sits on the counter year-round. It doesn’t have a season because the seasons around here are so strange. Add to that the fact that I can make a tummy-filling comfort food meal without heating the stove or oven and you can color me thrilled with that little appliance.
So, on a 50-degree February day in Winston Salem, we’re going to eat chicken cacciatore. Because we can.
As a meal on a weekday, this is perfect because there’s relatively little work to do in the morning. Whisk together the sauce ingredients in the slow cooker, add the chicken (skin removed), and set the appliance on low. That’s it.
Prior to dinner, remove the chicken and de-bone it (though it’s not really necessary … people can just eat around it). Add the pasta to the sauce and let it cook. Add the spinach, giving it all a stir, then serve it up on plates with a thigh on top.
Sophie is on an anti-chicken kick these days, but said she liked the pasta part a lot. Doug and I agreed wholeheartedly, though we add the chicken to the enjoyment list. It’s delicious. I love making thighs in the slow cooker because they don’t dry out at all so this is a perfect recipe for them.
The highlight, however is that marinara. The red pepper flakes, garlic and capers give it so much flavor. Who’d ever think pickled flower buds could do that.
A whole lot of thumbs-up from us for this dish.
What I’d Do Different Next Time
Chicken thighs: $2.99
Chicken stock: $2.99
Fresh oregano: $2.49
Garlic clove: $.59
Diced tomatoes: $1.69
Baby spinach: $3.99
Slow Cooker Chicken Cacciatore Recipe
- 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 ½ cup)
- Combine ½ 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 7½ 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.