Weeknight Dinner Staple: Crock-Pot Cacciatore

Crock-Pot Chicken CacciatoreTHIS ONE IS SO EASY, YOU GUYS. I know I say that every time I post a weeknight dinner recipe, but this time, I’m talking about Crock-Pot easy. Everyone will be so impressed by your chicken cacciatore, thinking you spent hours slaving away. In reality, prep takes about ten minutes, tops. Now, I’m the type of person who is baffled by the concept of spare time in the morning, so I get what you’re probably thinking. (I mean, those people who get up at 4am to exercise and do whatever else people do at 4am—are they even real? What are their lives?) But! Come on, you. I know you can squeeze in an extra ten minutes just this once to free up those precious evening hours.

And can we talk about chicken cacciatore for a sec? Yummmmm. So rustic and hearty. I tried the cacciatore at one of my favorite Italian restaurants not long ago, and that dish was comparable. Dare I say, this Crock-Pot one might even be better? 😁

This recipe comes courtesy of my mom. We ate it growing up for as long as I can remember. I’m not sure where she originally found it; I did a quick Google search and came up with a few similar recipes, but nothing exact. So, we’ll say this one came from my mom. And probably Taste of Home, or something.

I cook this amount for the two, and then we have lunch leftovers for days. This would feed four people easily.

INGREDIENTS

  • 2 chicken breasts or thighs
  • 3-4 Italian sausage links, cut into half-inch pieces (I use hot, and it doesn’t come out spicy at all.)
  • 1 green pepper, chopped into large chunks
  • 1 onion, also chopped into large chunks
  • 4 ounces mushrooms, sliced
  • 24-ounce jar of pasta sauce
  • 1 pound spaghetti


DIRECTIONS

Combine all ingredients in Crock-Pot. Cook on low 8 hours, or high 4 hours*. Serve over spaghetti.
Told you it was easy!

*Adjust time for your Crock-Pot. Be wary of the ones that cook at really high temperatures. I can set mine on high for 2-3 hours, and this is cooked. Pretty much, you just don’t want to set it on high and leave the house for the day! Low is fine. If it’s too hot, the chicken will dry out and this dish will get runny. If it does get a bit watery, take the lid off for a while and let some of the liquid evaporate.

Even the dreaded cleanup is a breeze. You can do this one, people!