Elise's Slow Cooker Chicken Cacciatore
Description
This slow cooker dish of chicken, bell peppers, onion, and mushrooms in a red wine tomato broth makes a hearty meal with a bowl of pasta.
Ingredients
•
1 (28 ounce) can diced tomatoes
•
1 cup dry red wine
•
1 cup chicken stock
•
2 tablespoons tomato paste
•
2 cubes chicken bouillon
•
1 1/2 pounds skinless, boneless chicken breast halves
•
2 tablespoons dried Italian seasoning
•
3 tablespoons extra-virgin olive oil, or as needed
•
2 bell peppers, thinly sliced
•
1 red onion, thinly sliced
•
1 cup sliced crimini mushrooms (baby bella)
•
3 cloves garlic, minced
•
1/4 cup all-purpose flour
•
1 cup sliced black olives
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3 tablespoons prepared pesto (Genovese)
•
1 1/2 teaspoons white sugar, or to taste
Directions
1
Preheat a slow cooker on High.
2
Stir tomatoes, wine, chicken stock, tomato paste, and chicken bouillon together in a large bowl. Trim chicken as necessary; sprinkle with Italian herb blend.
3
Heat olive oil in a skillet over medium-low heat. Cook chicken breasts until browned, 3 to 5 minutes per side. Transfer chicken to slow cooker along with any accumulated juices.
4
Place bell peppers, onion, mushrooms, and garlic in skillet, along with more olive oil if needed. Cook and stir until onion is translucent, about 5 minutes. Stir in flour; cook until vegetables are soft, about 5 minutes.
5
Stir in tomato mixture; bring to a boil. Simmer until thickened slightly, about 5 minutes more. Stir in olives; transfer mixture to slow cooker.
6
Reduce slow cooker heat to Low and cook until chicken is very tender, 5 1/2 to 6 1/2 hours. Stir pesto and sugar into chicken mixture; cook for 30 minutes more.