Elise's Slow Cooker Chicken Cacciatore

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.

• Preparation Time: 20 mins
• Cooking Time: 6 hr 18 mins
• Total Time: 6 hr 38 mins
• Calories: 372 Calories

Ingredients

• 3 cloves garlic, minced
• 2 cubes chicken bouillon
• 1 cup chicken stock
• 1 cup dry red wine
• 2 tablespoons tomato paste
• 1 red onion, thinly sliced
• 1 cup sliced black olives
• 1 (28 ounce) can diced tomatoes
• 3 tablespoons extra-virgin olive oil, or as needed
• 2 tablespoons dried Italian seasoning
• 2 bell peppers, thinly sliced
• 1 cup sliced crimini mushrooms (baby bella)
• 3 tablespoons prepared pesto (Genovese)
• 0.25 cup all-purpose flour
• 1.5 pounds skinless, boneless chicken breast halves
• 1.5 teaspoons white sugar, or to taste

Recipe Instructions

Step 1

Preheat a slow cooker on High.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.