Special Contest Winning Chicken Cacciatore

Prep Time
Cook Time
6h 15m
Ready In

"This is so easy and so delicious. When I make it i usually use skinless thighs but I have posted the recipe as it was written. Serve over your favorite pasta or with rice. This recipe is a Taste of Home prize winning recipe by Aggie Arnold-Norman."

Original is 6 servings


  • Serving Size: 1 (443.4 g)
  • Calories 293.9
  • Total Fat - 5.8 g
  • Saturated Fat - 1.5 g
  • Cholesterol - 635 mg
  • Sodium - 777.1 mg
  • Total Carbohydrate - 9.5 g
  • Dietary Fiber - 2.4 g
  • Sugars - 5.5 g
  • Protein - 48.8 g
  • Calcium - 58.5 mg
  • Iron - 7.5 mg
  • Vitamin C - 25.1 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Place onions in a 5 quart slow cooker.

Step 2

Add chicken, seasonings, tomato, tomato sauce, mushrooms & wine.

Step 3

Cover & cook on low 6-8 hours or until the chicken is tender.

Step 4

Serve over pasta or rice.


  • 5 quart Slow Cooker

4 Reviews


I waited to review this until the day after cooking it and am glad that I did as it has moved up in my estimation from four to five stars - or higher if I could give it more. As with many "stews" the flavor developed with time. I served it with a curly pasta (mini bowties), which allowed for the nooks and crannies to capture some of the lovely broth and flavor, and Parmesan cheese topped it off wonderfully. Cookbook author Phyllis Pellman Good shares that cooking in the crockpot during the evening with the intention of serving it the on the next day is good for those who work long hours and do not want to overcook their food. It seems that would be a great strategy for this dish as it would save time, not overcook, and would have the added bonus of an enhanced flavor due to time. I'll make this again and may add a few tablespoons of tomato paste to add greater depth to the flavor. Thanks Bergy!!


review by:
(2 Oct 2017)


Great supper! I did however make some changes by skipped the basil and using the full amount of oregano (2 teaspoons), used lemon pepper for the pepper and forgot the bay leaf. Instead of the canned tomatoes I used a can of tomato soup and 1 soup can of water (no wine either). Even with all my changes this was great over noodles. Thanks for sharing!


review by:
(16 Aug 2016)


Made for the What's on the Menu? Game @ FF&F - I began this meal w/a whole chicken & Siggi has 1 rule I always follow: We eat our hot meal from the dark meat portions & the rest of the bird is used for chicken salad. I was after flavor when I spied your recipe & I got it. I skinned the whole chicken, put the legs, thighs & the sml ends of the wings in my crock-pot & followed your recipe exactly except for adding strips of red bell pepper. I served the chicken & veggies w/chicken-flavored cous cous I made using broth from stewing the rest of the bird. I also dusted the plate w/powder Parmesan just B4 taking the pic. Except for the "dusty cheese", I felt like I was dining at an outdoor cafe in Italy. Thx for sharing this tasty recipe w/us.


review by:
(2 Jun 2016)

Kitchen Magic

We liked this classic Italian meal very much. I used thighs as you suggested and they were super moist and the flavor was great all the way around. Served with some garlic and buttered noodles it was a great meal for us!


review by:
(12 Apr 2016)

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