Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1 large onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 4 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 can (6 oz) tomato paste
- 1 cup chicken broth
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes
- 1/2 cup dry red wine
- 1/4 cup chopped fresh parsley
- 1/4 cup grated Parmesan cheese
Special equipment needed:
- Slow cooker
Step-by-step instructions:
1. Place the chicken breasts in the slow cooker.
2. Add the chopped onion, red and green bell peppers, and minced garlic.
3. In a separate bowl, mix together the crushed tomatoes, tomato paste, chicken broth, dried basil, dried oregano, dried thyme, salt, black pepper, and red pepper flakes. Pour the mixture over the chicken and vegetables in the slow cooker.
4. Pour the red wine over the top.
5. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
6. Before serving, stir in the chopped fresh parsley and grated Parmesan cheese.
Time:
Preparation time: 15 minutes
Cooking time: 6-8 hours on low or 3-4 hours on high
5. Temperature:
Low or high setting on slow cooker
Serving size:
4-6 servings
Nutritional information:
Calories: 290
Fat: 6g
Carbohydrates: 18g
Protein: 38g
Sodium: 1190mg
Fiber: 5g
Sugar: 10g
Substitutions for ingredients:
- Chicken thighs can be used instead of chicken breasts.
- White wine can be used instead of red wine.
- Fresh herbs can be used instead of dried herbs.
Variations:
- Add sliced mushrooms to the slow cooker with the other vegetables.
- Serve over pasta or rice.
- Top with shredded mozzarella cheese before serving.
Tips and tricks:
- Brown the chicken in a skillet before adding it to the slow cooker for extra flavor.
- Use a liner in the slow cooker for easy cleanup.
- Freeze leftovers for a quick and easy meal later.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stove until heated through.
Presentation ideas:
Serve in a bowl or on a plate with a side of pasta or rice.
Garnishes:
Sprinkle with additional chopped fresh parsley or grated Parmesan cheese.
Pairings:
Serve with a side salad and garlic bread.
Suggested side dishes:
Pasta, rice, or crusty bread.
Troubleshooting advice:
- If the sauce is too thin, mix together 1 tbsp cornstarch with 1 tbsp water and stir into the slow cooker. Cook on high for 15-20 minutes until the sauce thickens.
- If the sauce is too thick, add more chicken broth or water to thin it out.
Food safety advice:
Make sure the chicken is cooked to an internal temperature of 165°F before serving.
Food history:
Chicken cacciatore is a traditional Italian dish that originated in the countryside. It was originally made with rabbit or game birds, but chicken is now the most common protein used.
Flavor profiles:
This dish has a rich tomato sauce with hints of garlic, basil, oregano, and thyme. The red pepper flakes add a bit of heat, while the red wine adds depth and complexity.
Serving suggestions:
Serve with a glass of red wine for a complete Italian meal.
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Region: Italian