Name: Spicy Slow Cooker Chicken Cacciatore with Wine
Prep time: 20 min
Cook time: 20 min
Yield: 10
Ingredients: Skinless, boneless chicken breasts - 2 pounds; Red wine - 2 ½ cups; Onion, coarsely chopped - 1 large; Green bell pepper, seeded and chopped - 1 medium; Yellow bell pepper, seeded and chopped - 1 medium; Orange bell pepper, seeded and chopped - 1 medium; Red bell pepper, seeded and chopped - 1 medium; Minced garlic - 7 tablespoons; Red pepper flakes, or more to taste - 3 tablespoons; Italian seasoning - 2 tablespoons; Salt and ground black pepper to taste - 2 tablespoons; Diced tomatoes - 2 (15 ounce) cans; White sugar, or to taste - ¾ cup; Tomato sauce - 2 (15 ounce) cans

Spicy Slow Cooker Chicken Cacciatore with Wine

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Spicy Slow Cooker Chicken Cacciatore with Wine

1. Skinless, boneless chicken breasts - 2 pounds

2. Red wine - 2 ½ cups

3. Onion, coarsely chopped - 1 large

4. Green bell pepper, seeded and chopped - 1 medium

5. Yellow bell pepper, seeded and chopped - 1 medium

6. Orange bell pepper, seeded and chopped - 1 medium

7. Red bell pepper, seeded and chopped - 1 medium

8. Minced garlic - 7 tablespoons

9. Red pepper flakes, or more to taste - 3 tablespoons

10. Italian seasoning - 2 tablespoons

11. Salt and ground black pepper to taste - 2 tablespoons

12. Diced tomatoes - 2 (15 ounce) cans

13. White sugar, or to taste - ¾ cup

14. Tomato sauce - 2 (15 ounce) cans

How to cook deliciously - Spicy Slow Cooker Chicken Cacciatore with Wine

1. Stage

The night before cooking, layer ingredients into a slow cooker in the following order: chicken, wine, onion, bell peppers, garlic, red pepper flakes, Italian seasoning, salt, pepper, diced tomatoes, sugar, and tomato sauce. Cover and place in the refrigerator so chicken can soak up the wine, 8 hours to overnight.

2. Stage

The next morning, remove from the refrigerator and cook on Low, stirring occasionally, for 6 hours. Remove chicken and shred meat with 2 forks; return meat to the cooker.

3. Stage

Cook on High with lid slightly off to allow juices to evaporate and sauce to condense, about 2 more hours.