Chicken Cacciatore


  • Makes4 to 4 servings


  • 1.5 kg skinless chicken pieces, (bone in or boneless)

  • 1/4 cup all-purpose flour, (approximately)

  • 1 medium onion, thinly sliced

  • 1 medium green sweet pepper, chopped

  • 2 cups sliced fresh mushrooms

  • 2 garlic cloves, squished

  • 2 cups chopped fresh or canned tomatoes

  • 1 cup spaghetti sauce, (any kind)

  • 1 tsp salt

  • 1/2 tsp crumbled dried oregano

  • 1/4 tsp black pepper


  • Measure the flour into a plastic bag and add the chicken pieces, a few at a time, shaking to coat evenly. You may need a bit more flour - add it if necessary so that all the chicken pieces are coated. Arrange chicken in the bottom of the Crock-Pot.

  • In a large bowl, toss together the onion, green pepper, mushrooms and garlic. Dump over the chicken.

  • In the same bowl, stir together the tomatoes, spaghetti sauce, salt, oregano and pepper. Pour over everything in the Crock-Pot and cover with the lid. Cook on low setting for 8 to 10 hours, or on high setting for 5 to 6 hours. Serve with hot buttered noodles or other pasta.

  • Variation: Reduce the amount of chicken to 2 lb (1 kg) and add 2 or 3 Italian sausages (hot or mild), browned and sliced into 1 in. (2 cm) chunks.

This article was originally published on Nov 01, 2005

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