Slow Cooker Chicken Cacciatore
The slow cooker acts as a braiser for this Italian classic. While the chicken becomes succulent and fall-apart tender, briny capers, crushed red pepper, and garlic infuse the crushed tomatoes for a robust sauce you won’t find in a jar. True to a one-pan plan, the spaghetti cooks right in the sauce when the chicken comes out, absorbing just enough liquid so it doesn’t need to reduce on the stove.
Yields: 8 Servings (serving size: about 1 cup pasta mixture, 1 chicken thigh, and 1 tbsp. cheese)
- 1/2 cup water
- 1 tablespoon all-purpose flour
- 2 cups unsalted chicken stock
- 1/2 cup white wine
- 2 tsp. oregano
- 1/4 cup drained capers
- 1/2 teaspoon kosher salt
- 1/2 teaspoon crushed red pepper
- 4 tsp. minced garlic
- 1 (28-oz.) container diced tomatoes
- 1 (8-oz.) pkg. cremini mushrooms, quartered
- 8 (6-oz.) Boneless chicken thighs or breasts, skinned (about 2 lb.)
- 2 tablespoons extra-virgin olive oil
- 12 ounces uncooked spaghetti, broken in half
- 5 ounces baby spinach
- 2 ounces Parmesan cheese, grated (about 1/2 cup)
- Combine 1/2 cup water and flour in a 6-quart electric slow cooker, stirring with a whisk.
- Stir in chicken stock and next 8 ingredients (through mushrooms).
- Add chicken to stock mixture; submerge in liquid.
- Cover and cook on LOW 7 1/2 hours. Remove chicken.
- Add oil and pasta to slow cooker; cover and cook on HIGH 15 minutes or until pasta is done.
- Stir in spinach until wilted.
- Divide pasta mixture among 8 shallow bowls; top evenly with chicken.
- Sprinkle with Parmesan cheese.