Slow-Cooker Chicken Cacciatore
A dash of balsamic vinegar adds richness to this saucy Italian classic brimming with peppers and onions.
Serving Size:
6
Active Time:
20 minutes
Total Time:
6 hours, 20 minutes
Ingredients
- 2 red and/or green peppers
- 1 onion
- 2 cloves garlic
- 3 lbs. chicken thighs and legs, skin removed
- ¼ cup all-purpose flour
- 1 (8 oz.) can tomato sauce
- 2 Tbs. tomato paste
- 1 Tbs. balsamic vinegar
- 1 tsp. dried Italian seasoning
- 8 oz. bowtie pasta
- ¼ cup drained rinsed capers
Instructions
- Slice peppers, onion and garlic. Place in bottom of 6-qt. slow cooker. In large bowl, toss chicken pieces with flour to coat, shaking off and reserving excess flour. Place chicken over vegetables.
- Stir together tomato sauce, tomato paste, vinegar, Italian seasoning, ½ tsp. salt, ¼ tsp. pepper and reserved flour; spoon over chicken. Cover; cook on low until tender, 5-6 hrs.
- Meanwhile, in large pot of salted boiling water, cook pasta according to package directions for al dente; drain well.
- Skim and discard fat from juices in slow cooker. Stir in capers into chicken mixture. Place pasta on serving platter; top with chicken mixture.
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