The temperatures have been steadily dropping over the past few months, and it’s time to start cooking up comfort food! But…I’m still busy and I don’t like cooking on weeknights sometimes (real life sucks, don’t grow up, kids) so the Crock-Pot is my best friend.
On a Sunday, we made this Crock-Pot Chicken Cacciatore, and it fed us for the whole week. The recipe is easy – just throw it all in and go. We put ours in on a Sunday morning, ran around all day while it cooked, and it was ready for dinner.
However, I did end up making this recipe for Garlic Parmesan Pasta to go with it, because it’s my new favorite. So one pot and one Crock-Pot for Sunday dinner – that’s not too bad.
- Three boneless chicken breasts
- 2 medium green bell peppers
- 1 large vidalia onion
- 1 large can of diced tomatoes, with juice
- 4 cloves minced garlic (ours is what we canned from our garden, so it’s “pickled” with a slightly different flavor – using fresh may lend to more or less)
- 1 cup chicken broth
- red pepper flakes (for just a tiny kick)
- Italian seasonings: oregano, rosemary, thyme, basil, salt, pepper
- Dice onions and peppers and line bottom of Crock-Pot with veggies.
- Lay chicken breasts on top of veggies.
- Add tomatoes.
- Season chicken liberally – more or less to suit your tastes!
- Add the cup of chicken broth.
- Set your Crock-Pot to low, and cook for 8 hours.
I prepared the pasta while the chicken had a half hour remaining. This dish is good on its own but I prefer it with pasta (as any Italian would)!
- If you choose to use bone-in chicken (such as chicken thighs and legs), you probably won’t need the cup of chicken broth. Keep an eye on your dish, and if it’s getting dried out, add a little broth but you may be able to get away without.
- Keep your lid on your slow cooker. I know it’s tough to not sneak a peak (or whiff), but every time you open the lid you remove 20 minutes of cooking time. Hence, slow-cooking.
- Keep leftover pasta and chicken separate. You don’t want the pasta getting mushy.
- If you want to have a more flavorful chicken, brown it in a pan with seasonings first. This is a good tip for any meat you place in a Crock-Pot to cook; I just skipped it because I didn’t care enough, ha. It still came out flavorful, but I’m sure it would have been even better if I had bothered to sear the chicken first.
Hope that you enjoy this recipe! It’s on our list to make again this winter.