Another “dump and go” easy slow cooker recipe. A classic healthy Italian recipe that is low in fat. The chicken comes out moist, fall apart tender and packed with taste.
Start with simple ingredients. Cut the chicken into serving size pieces and cook for 6 hours. Another 2/10 difficult recipe. It is two only because you must use a knife and not hurt yourself.
Rating
A very nice dish.
Notes:
I cut chicken breasts into smaller pieces for easier serving. You can use other chicken, but I find chicken with skin is not a good thing in slow cookers. This recipe can be cut in half easy. You won’t be able to find 14 oz cans of crushed tomatoes. Use diced and freeze the half can of tomato paste. Or cook the whole thing and freeze away.
I used my smaller 3 1/2 qt. cooker. You could use a larger cooker with this I believe, but a cooker should be about half full or more to work well.
Start by chopping one medium onion and one green pepper. Crush 3 cloves garlic.
Rinse and trim about 2 pounds (three medium) skinless boneless chicken breast. Cut into 3-4 pieces each for better serving. Other skinless chicken may be used.
Add chicken and prepped veggies to a crock pot. I used 3 1/2 quart size. Combine with 1 – 6 oz can tomato paste, 1 -28 oz can crushed tomatoes, 2 t dry basil, 1 t salt, 1/2 t pepper and 1/4 t crushed red pepper (optional). Mix well.
Cook for 6 hours on low.
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Crock Pot Chicken Cacciatore
Ingredients
- 2 pounds Skinless boneless chicken breast - trimmed - about 3 breasts
- 1 onion - medium chopped
- 3 cloves garlic - minced or crushed
- 1 green pepper - chopped
- 6 oz tomato paste
- 28 oz crushed tomatoes
- 2 teaspoons dry basil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoons crushed pepper - optional
Instructions
- Start by chopping one medium onion and one green pepper. Crush 3 cloves garlic.
- Rinse and trim about 2 pounds (three medium) skinless boneless chicken breast. Cut into 3-4 pieces each for better serving. Other skinless chicken may be used.
- Add chicken and prepped veggies to a crock pot. I used 3 1/2 quart size. Combine with 1 – 6 oz can tomato paste, 1 -28 oz can crushed tomatoes, 2 t dry basil, 1 t salt, 1/2 t pepper and 1/4 t crushed red pepper. Mix well.
- Cook for 6 hours on low.
Have a question or something not clear? Ask in the comments.
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Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.
I'm DrDan and welcome to my blog. You will find delicious easy everyday recipes mostly for smaller households. Please look around and enjoy your visit. 
Rose Dasta
January 1, 2017 at 12:00 pmI am very interested in crockpot recipes for me and my husband. I see that there is an option to change the serving size, but I’m not sure how that works. Can you please advise and thanks.
DrDan
January 1, 2017 at 1:37 pmThe number of servings can be adjusted in the recipe card area. Where it says servings: you can highlight the number and replace it with what your want or use the up and down arrows to the right of the number.
Dan
Carrie
July 17, 2015 at 9:29 pmWonderful! I think 5 hours on low was perfect. Added 1 tsp of oregano. Hubby loved it. My picky 3-year old loved it even with the 1/4 tsp crushed red pepper. Thank you for this healthy, well-engineered recipe!
DrDan
July 18, 2015 at 8:19 pmThanks so much for the note. This should remind people than all crock pots are a little different.
DrDan
Desirae
May 4, 2014 at 10:30 amFound you on Pinterest. I tweaked one bit by using a pinch or ground red pepper instead of flakes only because of the three littles in the house. I have it on high as I need it in a bit less time than available cooked at low. Very much looking forward to our lunch.
DrDan
May 5, 2014 at 6:22 pmHope it works out well for you. The red pepper is always to taste anyways
DrDan
Dan Mikesell
April 15, 2013 at 5:49 amMy whole fall and winter has been rushed and that lead to all the crock pot cooking with leftovers. The 1 tsp of red pepper would be very hot. I like a little heat though. Amazing what a dropped “4” and a couple of cut and paste does to a recipe.
Doug DeFrees
April 12, 2013 at 3:25 pmThanks for the recipe, Dan. It seems like recently all I’ve been doing is cooking things that minimize the amount of time I need to spend in the kitchen. I’ve written about my experience with your recipe on my blog: https://sundaydinnerfortwo.blogspot.com/2013/04/dump-and-go-chicken-cacciatore.html
I thought that 1/4 teaspoon of red pepper flakes was too much, I can’t imagine having 4 times that amount!
Laura
February 20, 2013 at 9:26 amIt was eaten in its entirety all the same ! I did adds lots of sugar to lessen the blow though and it helped a little. Everyone liked it but the next time I’ll try to make it so that I can enjoy it as well – everyone else can always add more heat if they want ! Thanks so much.
Dr Dan
February 19, 2013 at 5:33 pmThat would be to much. I’m so sorry… It was correct in the ingredients but not in the instructions in the post, the recipe at the bottom of the post nor the printout. All are fixed now. A typo multiplied by cut and paste.
Laura
February 19, 2013 at 5:05 pmWell…unfortunately I followed the print out instructions and the 4 is left off the crushed red peppers flakes – which makes it 1 t instead of 1/4 t. Wow ! Is it hot !! Hopefully someone in this house can eat it.Sadly, it won’t be me.
Unknown
February 4, 2013 at 7:19 pmI just recently started following your blog and have already made a few things, which have all turned out great!
This looks very tasty and easy. I love that you cook with normal, minimally processed ingredients, and lay everything out for a good look. Thanks!