Slow Cooker Chicken Cacciatore
We've been using our crockpot quite a bit lately. We've also discovered the wonderful boneless skinless chicken thighs from one of our favorite grocery stores (or go-see store as our toddler calls them). The benefit of cooking the thighs in the crockpot is they dry out less and are more flavorful than the traditional chicken breasts. Cooking Light's crockpot recipes have become a go-to source. I did not expect this recipe to be as good as it was. Even the toddler ate some of it!
- 1/2 cup water
- 1 tablespoon all-purpose flour
- 2 cups unsalted chicken stock such as Swanson
- 1/2 cup white wine or chicken stock
- 1/4 cup chopped fresh oregano we ended up using dried
- 1/4 cup drained capers
- 1/2 teaspoon kosher salt
- 1/2 teaspoon crushed red pepper we left this out because the toddler was eating with us
- 8 garlic cloves chopped
- 1 ounce container diced tomatoes 28-oz., such as Pomì, I accidentally used only the 14.5can
- 1 pkg. cremini mushrooms quartered (the grocery store was out of these, so we just left them out), 8-oz.
- 8 bone-in chicken thighs skinned (about 3 lb.) (we only had three boneless ones left, it worked fine), 6-oz.
- 2 tablespoons extra-virgin olive oil
- 12 ounces uncooked spaghetti broken in half
- 5 ounces baby spinach
- 2 ounces Parmesan cheese grated (about 1/2 cup)
Combine 1/2 cup water and flour in your favorite crockpot, stirring with a whisk. (Note: You can also use corn starch, which we will do next time.)
Stir in stock and next 8 ingredients (through mushrooms).
Add chicken thighs to the stock mixture; submerge in liquid.
Cover and cook on LOW 7 1/2 hours (ours cooked about 9).
Leave whole or chop if using boneless skinless. If using bone-in, wait for them to cool, then remove bones.
Add oil and pasta to slow cooker sauce; cover and cook on HIGH 15 minutes or until pasta is done to your liking. (It took a little longer than 15 minutes for us.)
Stir in spinach until wilted.
Divide pasta mixture and top evenly with chicken. Sprinkle with Parmesan cheese.
I didn't expect the capers to add so much to the dish. It was the right amount of salt and sweet from the tomatoes. The pasta cooked perfectly. Next time, I will use the corn starch and reduce the amount of liquid a little for the initial cooking phase. If we need more to cook the pasta, I'll add more at that time. All in all a good, flavorful dish that is perfect for a weeknight.
Updates for Instapot:
Cook the vegetables and first 8 ingredients. Then pressure cook for 6 minutes, quick release, if using chicken remove veggies and cook chicken (favorite way is 7 minutes per pound of breasts with just enough stock or water to cover), remove and drain. Then shred the chicken or leave whole. Readd the veggies and sauce, add the chicken, then the oil and pasta turn to sauté. When it bubbles add the pasta and turn to warm then add the lid. Check after 10 minutes for pasta tenderness.
I was skeptical of this Martha Stewart dish and unsure of how the pineapple, beef and green beans would play together, but I shouldn’t have been. It was amazing! In fact, like so many of our dishes, I was sad there wasn’t any leftovers! Plus, as an extra bonus, it fit the no six diet restrictions!
Beef and Pineapple Red Curry
- 1/4 cup red curry paste
- 1 pound sirloin steak trimmed and cut against the grain into very thin strips
- 1/2 pound green beans trimmed and cut in half crosswise
- 2 ounces cups large diced pineapple 12- we just used a can drained of the juice
- 1 1/2 cups chicken stock
- 1 cup unsweetened coconut milk
- Cooked jasmine rice for serving (or regular white rice, or go crazy and make coconut rice!)
- 1/2 cup fresh basil leaves torn
In a large skillet heat oil over medium-high.
Add curry paste and cook, stirring, until fragrant about 30 seconds.
Add steak and cook, stirring, until browned, 2 minutes.
Add green beans and pineapple and cook, stirring, until pineapple starts to release juices, about 1 minute.
Add stock and coconut milk and bring to a boil.
Reduce heat and cook at a rapid simmer until green beans are crisp-tender, about 8 minutes.
Serve over rice, topped with basil.
Like I said above, I wish there had been more of this dish. It was just enough to serve four adults.
Now that we’re getting more comfortable with the No Six Diet restrictions, we are also getting a little more adventurous with adapting recipes. J bought some leeks for another recipe we scrapped and we weren’t entirely sure what to do with them. Luckily, my mom was visiting and suggested a chicken and leeks dish that she’s made several times. It turned out perfectly!
Pan-Roasted Chicken With Leeks
- 3 slices bacon cut into 1/2-inch pieces
- 4-6 in chicken breasts cuthalf
- Kosher salt and freshly ground pepper to season the chicken
- 3 teaspoon cloves garlic smashed or aand a half of minced garlic
- 1 bunch leeks white and light green parts only, halved lengthwise and sliced
- 2 tablespoons corn starch
- 1 cup low-sodium chicken stock
- 6 ounces sliced button mushrooms
- 1/2 cup dry white wine
Preheat the oven to 425 degrees.
Put the bacon in a large heavy-bottomed ovenproof skillet (we used out cast iron dutch oven) and cook over medium-high heat until some of the fat renders about 5 minutes.
Push the bacon to the side of the pan.
Season the chicken with salt and pepper, then add it to the pan and cook, turning once, until it starts to brown, about 5 minutes.
Remove the chicken from the pan.
Stir in the garlic and leeks, then arrange the chicken on top of the bacon-leek mixture.
Whisk in the cornstarch in the chicken stock.
Add the stock and wine to the pot.
Transfer to the oven.
Set the timer for about 20 to 25 minutes.
Check the chicken and if the broth has mostly evaporated, add more stock to keep everything moist.
Cook for another 15 to 20 minutes until the chicken is cooked through.
Serve over rice.
I couldn’t get enough of this dish! I wished there was more!
p.s. Summer 2016 update: Our toddler likes this dish! If we’re making it to eat with her, we use a little more chicken broth and a little less wine.
Sometimes it’s a challenge to find foods that fit the No Six diet (no: dairy, wheat, eggs, fish, soy or peanuts) I’m on for Baby A. Luckily, I have a forever patient husband who is willing to search things out. He found this wonderful French Lentil Soup recipe, originally from Bon Appetit and with a few tweaks, it was wonderful.
French Lentil Soup
- 3-5 strips of bacon roughly chopped
- 1 tablespoons extra virgin olive oil
- 2 cups chopped onions we used yellow
- 1 cup chopped celery stalks
- 1 cup chopped carrots
- 2 garlic cloves chopped
- 4 cups chicken stock or more
- 1 1/4 cups lentils rinsed, drained
- 1 14 1/2 in –ounce can diced tomatoesjuice
- tablespoons Balsamic vinegar about 2(to taste)
- salt and pepper to taste
Heat bacon in heavy large saucepan over medium-high heat.
Leave the bacon grease in the pan and add the olive oil.
Add onions, celery, carrots, and garlic.
Sauté until vegetables begin to brown, about 15 minutes.
Add 4 cups stock, lentils and tomatoes with juice and bring to boil.
Reduce heat to medium–low, cover, and simmer until lentils are tender, about 35 minutes.
Using a stick blender, puree the soup until smooth.
Season with salt, pepper and the Balsamic vinegar.
Ladle soup into bowls.
Like any good soup, this isn’t much to look at, but it is delicious. It is hearty and filling and all around wonderful. I can’t wait to be able to eat warm pita with it!