Slow Cooker Chicken Cacciatore With Spaghetti
MAKES: 6-8 Servings
PREP TIME: 20 Minutes
COOK TIME: 8 Hours 30 Minutes
TOTAL TIME: 8 Hours 50 Minutes
Recipe adapted from https://southernliving.com.
Original publication date August 26, 2021
6 garlic cloves minced
2 green bell peppers chopped
2 red bell peppers chopped
1 yellow onion, chopped
1 (8 oz.) package sliced cremini mushrooms
1 Tbsp. kosher salt
1 tsp. dried crushed red pepper
1 tsp. freshly ground black pepper
3 Tbsp. tomato paste
1/2 cup white wine
1 (28 oz.) can fire-roasted diced tomatoes, drained
2 skinned, bone-in chicken breasts (about 1 1/2 lb.)
2 skinned, bone-in chicken leg quarters (about 1 1/2 lb.)
1 (16 oz.) box spaghetti
1 1/2 cups pitted kalamata olives, halved
1/4 cup freshly grated Parmesan cheese
2 Tbsp. butter
Garnishes: fresh basil, fresh parsley, shaved fresh Parmesan cheese
Place garlic, green peppers, red peppers, onion, and mushrooms in a 6-qt. slow cooker. Stir in salt, crushed red pepper, and black pepper. Whisk together tomato paste and wine in a small bowl, and add mixture to slow cooker. Lastly, add drained tomatoes and chicken.
Cover and cook on LOW 8 hours. Uncover and carefully remove chicken from slow cooker, using tongs. Increase slow cooker temperature to HIGH. Cover and cook tomato mixture 30 more minutes or until sauce thickens to desired consistency. Meanwhile, cook pasta according to package directions.
Remove chicken meat from bones; discard bones. Shred meat. Stir olives, parmesan cheese, and butter into sauce. Serve immediately over spaghetti and garnish with basil, parsley, and parmesan cheese.