Trevor's Recipe Collection
Trevor's Recipe Collection
Trevor's Kitchen
Trevor's Kitchen
Slow-Cooker Chicken Cacciatore
with Polenta
Slow-Cooker Chicken Cacciatore with Polenta
About the Recipe
This rustic stew cooks all day in the slow cooker so you can come home to a comforting, hot dinner.
Not a fan of polenta? Try this healthy chicken dinner over pasta instead.
Recipe by Meredith Butcher- EatingWell
Ingredients:
2 teaspoons extra-virgin olive oil
2 cups chopped red bell peppers
2 cups chopped yellow onion
8 ounces cremini mushrooms, halved
½ teaspoon kosher salt, divided
3 tablespoons all-purpose flour
1 tablespoon tomato paste
3 tablespoons minced garlic
¼ cup chopped fresh oregano
½ teaspoon crushed red pepper
½ cup red wine
4 pounds bone-in, skinless chicken thighs, trimmed
1 (28 ounce) can fire-roasted diced tomatoes
1 cup unsalted chicken broth
¼ cup drained capers
¼ cup pitted Kalamata olives
3 cups water
1⅓ cups uncooked instant polenta
¼ cup grated Parmesan
Getting it done:
1.Heat oil in a large skillet over medium-high heat. Add bell peppers, onion, mushrooms and ¼ teaspoon salt; cook, stirring often, until beginning to brown, about 8 minutes. Add flour, tomato paste, garlic, oregano and crushed red pepper; cook, stirring constantly, until fragrant, about 1 minute. Stir in wine; cook, stirring and scraping up any browned bits, for 30 seconds.
2. Transfer the mixture to a 6-quart slow cooker. Stir in chicken, tomatoes, broth and capers. Cover and cook on Low for 8 hours.
3. Transfer the chicken to a clean cutting board; let cool for 5 minutes. Remove bones and return the meat to the slow cooker. Stir in olives and the remaining ¼ teaspoon salt. Cover to keep warm.
4. Meanwhile, bring water to a boil in a medium saucepan over medium-high heat. Whisk in polenta; cook, stirring often, until thickened, about 3 minutes. Remove from heat and stir in Parmesan. Serve the chicken and sauce over the polenta, topped with basil.
Ingredients:
2 teaspoons extra-virgin olive oil
2 cups chopped red bell peppers
2 cups chopped yellow onion
8 ounces cremini mushrooms, halved
½ teaspoon kosher salt, divided
3 tablespoons all-purpose flour
1 tablespoon tomato paste
3 tablespoons minced garlic
¼ cup chopped fresh oregano
½ teaspoon crushed red pepper
½ cup red wine
4 pounds bone-in, skinless chicken thighs, trimmed
1 (28 ounce) can fire-roasted diced tomatoes
1 cup unsalted chicken broth
¼ cup drained capers
¼ cup pitted Kalamata olives
3 cups water
1⅓ cups uncooked instant polenta
¼ cup grated Parmesan
Getting it done:
1.Heat oil in a large skillet over medium-high heat. Add bell peppers, onion, mushrooms and ¼ teaspoon salt; cook, stirring often, until beginning to brown, about 8 minutes. Add flour, tomato paste, garlic, oregano and crushed red pepper; cook, stirring constantly, until fragrant, about 1 minute. Stir in wine; cook, stirring and scraping up any browned bits, for 30 seconds.
2. Transfer the mixture to a 6-quart slow cooker. Stir in chicken, tomatoes, broth and capers. Cover and cook on Low for 8 hours.
3. Transfer the chicken to a clean cutting board; let cool for 5 minutes. Remove bones and return the meat to the slow cooker. Stir in olives and the remaining ¼ teaspoon salt. Cover to keep warm.
4. Meanwhile, bring water to a boil in a medium saucepan over medium-high heat. Whisk in polenta; cook, stirring often, until thickened, about 3 minutes. Remove from heat and stir in Parmesan. Serve the chicken and sauce over the polenta, topped with basil.
About the Recipe
This rustic stew cooks all day in the slow cooker so you can come home to a comforting, hot dinner.
Not a fan of polenta? Try this healthy chicken dinner over pasta instead.
Recipe by Meredith Butcher- EatingWell
Nutritional Info
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