Slow Cooker Chicken Cacciatore
Created by breezermom on April 14, 2024
- Servings: 8
- Prep Time: 10m
- Cook Time: 7 1/2h
- Recipe #42682
Ingredients
- 1/2 cup water
- 1 tablespoon all-purpose flour
- 2 cups chicken stock (low sodium)
- 1/2 cup white wine
- 1/4 cup chopped fresh oregano
- 1/4 cup drained capers (add more if you like them, I do!)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon crushed red pepper
- 8 garlic cloves, chopped
- 28 ounces diced tomatoes (such as Pomì) (1 can)
- 8 ounces cremini mushrooms, quartered (1 package)
- 48 ounces bone-in chicken thighs, skinned (about 3 lb.)
- 2 tablespoons extra-virgin olive oil
- 12 ounces uncooked spaghetti, broken in half
- 8 ounces baby spinach
- 2 ounces Parmesan cheese, grated (about 1/2 cup)
How to Make
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Step 1: Combine 1/2 cup water and flour in a 6-quart electric slow cooker, stirring with a whisk. Stir in stock and next 8 ingredients (through mushrooms).
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Step 2: Add chicken thighs to stock mixture; submerge in liquid. Cover and cook on low 6 hours. Remove chicken. When cool enough to handle, remove bones from chicken; discard bones.
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Step 3: Add oil and pasta to slow cooker; cover and cook on HIGH 30 minutes or until pasta is done. Stir in spinach until wilted, about 5 minutes.
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Step 4: Divide pasta mixture among 8 shallow bowls; top evenly with chicken. Sprinkle with Parmesan cheese.
Nutritional Facts
- Serving Size: 1 (380.8 g)
- Calories 604.9
- Total Fat - 31.4 g
- Saturated Fat - 8.8 g
- Cholesterol - 172.5 mg
- Sodium - 462.6 mg
- Total Carbohydrate - 40.3 g
- Dietary Fiber - 3.3 g
- Sugars - 3.5 g
- Protein - 38.4 g
- Calcium - 153.1 mg
- Iron - 3.5 mg
- Vitamin C - 11.9 mg
- Thiamin - 0.2 mg