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Recipes
Slow Cooked Chicken Cacciatore
Cook: Auto-Program
CHICKEN
LOW or HIGH.
Serves 6 - 8
•
1/2 cup all-purpose flour
•
3-1/2 - 4 lbs. large, meaty chicken pieces with skins (breast halves, thighs, and drumsticks)
•
2 tablespoons vegetable oil
•
2 cups sliced fresh mushrooms
•
1 cup reduced sodium chicken broth
•
3/4 cup dry white wine
•
1 (14-1/2 oz.) can diced tomatoes, drained
•
1 large red or green bell pepper, chopped
•
1 large onion, chopped
•
2 medium carrots, chopped
•
6 tablespoons capers, drained
•
2 teaspoons salt, or more to taste
•
1-1/2 teaspoons dried oregano
1.
Add flour to a gallon-sized plastic bag. Add chicken pieces, a few at a time. Shake the bag until
chicken is coated.
2. Remove the aluminum pot from the slow cooker body, and place it directly on the stovetop.
3. Turn burner heat to MEDIUM HIGH - HIGH, add vegetable oil. When the oil is shimmering hot,
add chicken, skin side down. Sear chicken for a few minutes on each side until browned.Remove
chicken and set aside.
4. Add mushrooms to the aluminum pot; cook and stir for 3 minutes. Remove mushrooms.
5. Add chicken broth and wine to deglaze.
6. Replace aluminum pot into the slow cooker body.
CAUTION: Be sure to use protective oven mitts when returning aluminum pot to slow cooker
body as the the aluminum pot and the aluminum pot handles will be very hot and may cause
injuries such as burns.
7.
Add the chicken and mushrooms, drained tomatoes, sweet pepper, onion, carrots, capers, salt,
dried oregano.
8. Close the lid.
9. Program the Slow Cooker for CHICKEN.
NOTE: Cooking times may vary based on the amount of meat, and fat content. Check cooking
progress an hour before programmed time expires.
10. Check periodically during slow cooking and add more water, if needed.
11. Using tongs, transfer the chicken to a platter. Remove the aluminum pot from the slow cooker
body. Skim any excess fat and boil the sauce on the stovetop until it thickens slightly, about 3
minutes. Spoon the sauce over the chicken.
12. Delicious served over white rice.
Searing the meat is key and vital for the rich taste of the stew.
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