Slow-Cooker Chicken Cacciatore

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.

Prep Time

60 minutes

Cook Time

420 minutes


6 Servings


14 ounces tomatoes, diced (can)
1 onion (chopped)
1 bell pepper, green (chopped)
1 zucchini (sliced)
2 celery (ribs, chopped )
3 cloves garlic (chopped)
1 teaspoon basil, dried
1 teaspoon oregano, dried
1⁄2 teaspoon salt
1⁄2 cup red wine (dry)
1⁄2 cup stock, chicken
4 ounces tomato paste
6 chicken leg (skinless)
2 cups rice, brown (uncooked)


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.


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