This is simply one of the best Chicken Cacciatore Crock-Pot recipes. It’s easy, delicious, and the leftovers are divine. After years of making Chicken Cacciatore in the oven, it’s a pleasure making it in my Crock-Pot.
There are few things to note before we begin. If you like the skin on your chicken, which my hubby does, then I recommend you bake the chicken in the oven first for at least 40 minutes to get the skin nice and crispy. If not, just remove the skin from your chicken and you won’t have to use the oven at all.
We used split chicken breast but you can use the whole chicken or any part of the chicken you prefer.
- One Whole Chicken Cut Up
- 2 Large Vidalia Onions diced.
- Tomato Sauce
- 2 cans of crushed tomatoes
- 3 cans of tomato sauce
- 2 cans of tomato paste with garlic (we used the garlic-infused tomato paste if you can't find it just use regular paste
- 1 cup of red dry wine
- 1/2 cup of sugar
- 1/4 olive oil
- 2 cloves of garlic
- 1 1/2 cups of water
- salt and pepper to taste
Brown onions in olive oil, then add to tomato sauce recipe. Let cook in slow-cooker for about 1 hour. Add chicken, let cook for another 4-5 hours until chicken is tender and well cooked. I cooked the chicken on high for about 3 hours then lowered to low setting for the remaining time.
As it cooks, the sauce gets richer and deeper in color blending all the ingredients into a pot of simply divine goodness.
The meat is fall off the bone tender.
Ready to eat! You can also pair it with pasta or a veggie! I chose a simple salad that night mixed with some fruit.
Kick it up a notch with some salt and pepper – and it’s a meal everyone will love.
The leftovers are amazing!
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Be sure to check out this delicious Beef and Broccoli Crock-Pot Recipe too!