Slow-Cooker Chicken Cacciatore
From Cook's Country
For our Slow-Cooker Chicken Cacciatore, we omitted the chicken broth commonly used in many stove-top recipes because it made the sauce too watery. We sautéed half of the canned, diced tomatoes for the same reason. Mushrooms were essential to our Slow-Cooker Chicken Cacciatore. We used cremini mushrooms in combination with dried porcini mushrooms (which we cooked with the tomatoes for added body). We drained the sautéed tomatoes and whirred them in the food processor for a thick, full-bodied sauce. We chose dried herbs because they hold up better than fresh in long cooking. We used both chicken thighs and breasts. However, after browning the chicken parts and adding them to the slow cooker, we found the thighs were moist and tender, but the delicate breasts had dried out. To solve this, we browned only the thighs, wrapping the raw breasts in foil to insulate them from the heat and slow their cooking.
Serves 6 to 8
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