TravelTalkOnline Forums People Talk Recipes Crock-pot Chicken Cacciatore

This is my own recipe, so it may not be authentic, but it is delicious! The measurements are approximate since I just toss stuff in. We're not huge meat eaters, so if you need more than one chicken thigh per person, just add more..there will be plenty of sauce.

Crock Pot Chicken Cacciatore

Recipe By :Georgia K Langston

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 stalks celery -- sliced
1 onion -- sliced
1 bell pepper -- sliced
2 cloves garlic -- minced
4 frozen chicken thighs -- with bones and skin (do not thaw)
1 can crushed tomatoes -- 28-oz
1 tablespoon dried oregano
1 teaspoon dried thyme
2 bay leaf
1/2 cup sherry
1 tablespoon red wine vinegar
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon capers

Place all ingredients in slow cooker in order listed. Cook on low for 8-10 hours. Remove skin from chicken to serve. Serve with rice or pasta.

Ah, you know me, I love anything in the crock pot! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Smile.gif" alt="" /> I really don't like dark meat, chicken or turkey. If I put in chicken breast instead, would I need to THAW it (thanks Brian, I will be forever scarred about using the word "unthaw" <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />). I would think chicken breasts would be too large to cook, if they were frozen??

Carol, I posted this just for you! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Wink.gif" alt="" />

I think the frozen breasts would still cook, because the thighs are fall off the bone tender, and white meat cooks faster than dark. Of course, you could put in thawed breasts, and cook for a shorter time. The dark meat just has so much more flavor..you should try it in this recipe!

OK, I'll think about it. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Smile.gif" alt="" /> Just don't really enjoy dark meat...

You know, I didn't either until I tried a couple of recipes and changed my mind. In this recipe, the sauce is so flavorful, and the meat is so cooked to death that it doesn't have that "dark meat" taste. I would never eat dark meat just baked or fried, but in a rich sauce it's completely different.

Thanks everyone! These sound great!