Slow-Cooker Chicken Cacciatore

By Robin Asbell. Serves 6. Prep time: 1 hour active; 8 hours total.

1 14-ounce can diced tomatoes
1 large onion, chopped
1 medium green pepper, chopped
1 medium zucchini, sliced
2 ribs celery, chopped
3 cloves garlic, chopped
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 cup dry red wine
1/2 cup chicken stock
4 ounces tomato paste
6 chicken legs, skinless
2 cups uncooked brown rice


In a large slow-cooker, combine the tomatoes, onion, green pepper, zucchini, celery, garlic, basil, oregano, salt, red wine, chicken stock and tomato paste. Stir to mix, then add the chicken legs and press down so they are covered by the vegetable and spice mixture as much as possible. Set the cooker on low and cook for 7 hours.

Start cooking the rice about 45 minutes before the chicken is finished cooking.

When chicken is cooked, taste and add salt and pepper as needed. To serve, place a cup of cooked brown rice in a wide bowl or pasta plate and top with a chicken leg and vegetable sauce.

Tips: Chicken cacciatore is Italian for “hunter’s chicken,” and it's a classic, simple way to prepare poultry. This version has added vegetables and makes use of inexpensive leg pieces, which stew to tender perfection in the slow-cooker. Serving the flavorful sauce over brown rice stretches the meat, and makes use of every drop of chickeny goodness.

Diet Types: