Slow Cooker Chicken Cacciatore with Polenta Cakes
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- Опубликовано: 15 сен 2023
- #entertainingwithbeth #slowcookerrecipe #chickenrecipe
This Slow Cooker Chicken Cacciatore is a fantastic main course idea for stress-free entertaining!
You can prep everything ahead of time and all you have to do is serve it! It pairs beautifully with my easy polenta cakes, topped with freshly grated Parmesan cheese and fresh rosemary. Or you could also serve it over pasta too.
SLOW COOKER CHICKEN CACCIATORE
Serves 6
Print Recipe Here entertainingwithbeth.com/slow...
INGREDIENTS:
1.5 lbs of Boneless, Skinless Chicken Thighs
1 tablespoon olive oil
salt and pepper to taste
30 ounces of canned diced tomatoes
¼ cup white wine (a dry wine like Chardonnay or Sauvignon Blanc)
3 tablespoon of tomato paste
3 teaspoon of Italian Seasoning
1 teaspoon salt
freshly cracked pepper
2 garlic cloves, minced
1 cup yellow onions, sliced into half moons
1 cup red bell peppers, sliced into thin strips
1 cup green bell peppers, sliced into thin stripes
½ cup Kalamata olives, sliced in half lengthwise
1 tablespoon cornstarch + 1 tablespoon cold water
1 tablespoon butter
½ cup fresh Italian parsley, chopped
FOR POLENTA CAKES
1 roll of cooked, packaged polenta
1 tablespoon olive oil
1 tablespoon parmesan cheese, freshly grated
1 Tbsp, fresh rosemary, chopped
salt and pepper to taste
Instructions
Season chicken thighs on both sides with salt and pepper to taste. Heat olive oil in a non-stick pan over medium-high heat. Once hot place the chicken in the pan and brown on both sides, about 3-4 minutes per side. Set aside.
In the slow cooker add the diced tomatoes, tomato paste, wine, seasonings, and garlic. Whisk to combine.
Add the chicken, and submerge it in the sauce.
Then add the onions and peppers. Stir to combine, mixing the chicken, sauce, and vegetables together.
Place the lid on top of the slow cooker, and heat on high for 5 hours or on low 6-8 hours.
Once the cooking is done, add the olives, and stir to combine.
Then mix the cornstarch and water together to combine, and pour the mixture into the slow cooker mixture, whisking to thicken.
Add the butter and whisk to combine. Set the slow cooker on low or warm.
For the polenta, remove the roll from its packaging. And pat dry.
Then slice the roll into ¾" slices. You should get about 8-9 slices. Heat the olive oil in a large non-stick pan on medium-high. Add the polenta cakes. Cook for a few minutes, covered, until polenta is warmed through and the bottom turns a darker shade of yellow. And then flip.
Cook on the other side for a few minutes until warmed through.
Then transfer the polenta cakes to a serving bowl. Add salt and freshly cracked pepper to taste. And grated parmesan cheese and freshly chopped rosemary.
To serve add 2 polenta cakes to a shallow bowl, and 1-2 ladlefuls of the chicken cacciatore. Garnish chicken with freshly chopped parsley.
NOTES:
You can sear the polenta cakes ahead of time. Then cover and refrigerate. Then reheat in the microwave, and then top with the cheese and rosemary.
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! bit.ly/BethsEntertaining. 
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The polenta cakes - truly mouth watering. Another amazing meal idea from Beth, along with the tips to elevate it to another level. Thank you Beth!
Elegant busy weeknight meal. I’ll be trying this very soon!
I will definitely try this in as a slow cooker dish. Thank you for providing a printable version of the recipe. I really appreciate this. Makes getting the shopping list together so much easier!
Oh my, this is perfect for fall and so easy. It looks delicious; thank Beth!
You are a great cooking teacher❤😊
So glad you enjoyed it! :)
I love the idea of serving this with polenta cakes -- thanks for sharing!
I made this yesterday. Delicious! My husband, who really is full quickly, had two heaping portions with noodles. I will try the polenta next time. We were in the middle of a hurricane and I couldn’t go to the store, but luckily had all the other ingredients.
If this tastes half as delicious as your shrimp scampi, it’s another winner!
Ha! Oh yes! Equally good! :) Hope you enjoy!
I love Beth’s shrimp scampi too!
Yum, and ao much easier than making it on the stove top. Welcome home, and thank you for sharing your great videos while you were in Paris.
My pleasure! So glad you enjoyed them! :) And yes, WAY easier than on the cooktop! Hope you enjoy!
When you make polenta cake, would it be easier to get grits and do it that way?
I am definitely going to give this a try ❤
Hi beth, not relating to chicken😮😊 any way you could do a highlight video of recommendations from the tours..say hotel, tickets, travel food, buying. I always think your strength is the quirky yet wise way you steer people away from mishaps😂..Your confidence navigating them can really help..❤😊
This looks AH-Mazing Beth!!! YAYY!
Oh it's SOOOOO Good you must give it a try! :) Hope you enjoy!
@@EntertainingWithBeth On it!!!
This looks fabulous and I will probably try it this weekend when we are expecting cold, wet weather. Thanks for the great tips.
Looks really delicious…..I love the butter added tip…..especially on sauces. Merci Beth 😉
It's so good isn't it? And such a simple thing to do too!
This looks wonderful, will give it a try!
Looked yummy, might try it with brown rice and some sprinkling of graded parmesion cheese . Thank you, Beth. 🎉
My French slow cooker has a searing option ==> so practical!
Oh that is! Amazing!! Love that! :)
Wow!!! Looks delicious love the rosemary on the polenta!!! Your plates are fab🥰
Thank you so much 🤗 So glad you enjoyed it! :) Yes that combo of rosemary, polenta and cheese is SO good!
Hi Beth, this looks delicious! And so beautiful presented too!
About the garlic, I never peel mine when using a garlic press, I simply put the clove with the skin still on in my press and once pressed I just remove the skin out of it, using the point of a knife, this also removes the little bits that otherwise would stay behind. You should really give it a try, it’s so handy!
Thank you. I just like your
Recepies & all your tips !!❤
So glad you like them! :)
Thanks for the garlic tip!😊
Wasn't too sure about the already refrigerated garlic, just questionable.
Right?! I fell for it once never again! 🤣👌
It looks so delicious. Will definitely try. Thank you!
Hope you enjoy it! Super yummy and easy too!
I have made Chicken Marengo which is similar to chicken cacciatore, I think, and it's delish! I've also made chicken cacciatore as well, but the chicken marengo was better to me. I love mushrooms, so I saute them in butter before adding them in.
Sounds great! That would be yummy too!!
I gotta have the mushrooms. Add them at the end but saute them.
Thanks Beth, I've always wanted to try Cacciatore but have a mushroom allergy. I am looking forward to making this soon.
Oh yes you can totally leave the mushroom out! I hope you enjoy it! :)
Looks so good and easy. I'll have to try this. I love mushrooms too, and the last time I did a slow cooker lamb stew I added the mushrooms in the last hour of cooking and the texture and flavor was much better than adding at the beginning. I might try that with this dish too.
Sure! Pop them in at the end :) That will be better! Hope you enjoy it!!
Oh, yummy! I have a similar recipe for slow cooker chicken cacciatore, but I know that yours will be decidedly superior and have more balanced flavors! I've fiddled with my recipe over time and it's closer to yours, but I can see that the differences will definitely improve it! ❤
I love mushrooms, but like you, I'm not a fan of raw mushrooms cooked in a slow cooker. It takes something wonderful and transforms it into something unpleasant! 😂 I trim and halve or quarter cremini mushrooms (button mushrooms work fine) and sauté with a bit of salt in a little butter until softened and slightly coloring with much of the moisture released, but still holding shape and structure. Then I just add them in at the same time as the olives, about an hour before it's done. No sliminess but a mellow cooked texture and flavor. Works for me - gotta have my mushrooms! 😂
I have a bunch of thighs in my freezer right now and everything else to make this, so it's on the menu! I love slow cooker meals like this one that don't TASTE like slow cooker meals. Ease and flavor is an unbeatable combination!
Have a wonderful week, Beth!
WOW!! Another GREAT recipe..and EASY PEASY as well, and going to make stove top since I do not have a slow cooker. I never wanted a slow cooker due to all of the other gadgets on my counter space. Thank you Beth for another FABULOUS recipe.
Ha! Yes I can relate I'm at gadget capacity over here too! If doing in a Dutch Oven do this: sear the chicken, then set it aside. Cook the veggies in the chicken drippings, then deglaze with the wine. Add the tomatoes, the paste and seasonings, and then simmer on low for 45 minutes to an hour until the tomatoes mellow in flavor. Enjoy!!
@@EntertainingWithBeth You make me smile. In one of your videos (a long time ago) you mentioned your kitchen counter and how crazy it was. My husband looked at me and asked me if I was going to start my own channel because of all the accouterments on the counters. SLOWLY one by one things were eliminated and voilà SPACE. It actually made me a better "chef", well that's because of paying attention to YOU!! I do enjoy cooking and entertaining and my youngest daughter has taken the baton from me. Now that I am "retired" I can appreciate all of your videos and have to tell you that I've learned so much more than cooking by you sharing your travel experiences and the refurbishment of Maison Coli. I love all the tours and the experiences that you have shared with us. 😘😘 Thank you, Beth!!
Looks delish! I’ll try it in a dutch oven. What would you recommend as alternative side dishes instead of polenta (can’t get that over here).
Btw, just had your fish tacos for lunch today! The whole family loved them, especially my toddler! 💕
Aww extra points that the toddler loved them! Way to go Mom!! :) For the cacciatore you could definitely serve it with pasta too, like spaghetti or linguine. Or my youngest likes it over buttered noodles too! Hope you enjoy it!!
Hey Beth! Honestly I had doubts abouth this recipe but I tried it las week anyways. And the result was amazing! Everyone loved it, thanks for the wonderful content
So glad you enjoyed it! Super yummy right?! Ha!
I’m adding this to my meal pan for this week! Question: Can any extra polenta be frozen? How about the rest of a roll that isn’t used? There are only two of us and I do make creamy polenta but would like to try these polenta cakes for a change. Thanks! I enjoy your videos, they give me inspiration when I have the cooking “blahs”.
Yeah ill try it for Christmas, looks like a very christmasy dish. Actually....im going to do my polenta manually, because where i live, i cannot find it in stores ready-made (it'd be nice! 😆).
Thanks, Beth!!
Oh sure you can do that too! Fresh polenta is delicious with this as well! And yes it would be very Christmasy!! (and easy too!) hope you enjoy!!
Ouuuu! Looks delish! Will definitely try! Thanks Beth!
Oh by the way, loved all your videos of your family vacation in France & Italy. Cheers from CT🎉
Aww my old stomping ground! I grew up in Fairfield/Westport area! So glad you enjoyed the video vlogs this summer! They are always such fun to do! Counting the days until we are back! :) Ha!
Know Westport/Fairfield well. Born and raised in Danbury, now live in Newtown. Have many great memories of family outings as a child/teen to Sherwood Beach. On occasion still visit your stomping grounds.😊
@elizabethmonteiro841 awww used to love to go to Sherwood beach as a kid! Small world! 👌💕
@@EntertainingWithBeth yes!!!☺️
Thanks for this recipe. My husband and I enjoyed very much. It’s a keeper! 😊
Hi Beth. I am trying this recipe this week. It looks so yummy! Thank you for sharing!
Q: When are you coming out with your first cookbook? I would literaly get rid of the bulk of my cookbook collection if you came out with one of your own.
LOL! Aww thanks for that! Very soon I hope to make an announcement on that front! Stay tuned! :)
I’m trying this recipe tomorrow. So excited! What starters and desserts would you pair this with if you were entertaining?
Oh sure here's what I would do: A tossed salad with my Parmesan Pepper Corn Dressing + Easy Garlic Knots entertainingwithbeth.com/parmesan-peppercorn-dressing/ entertainingwithbeth.com/garlic-knots-with-pizza-dough/ and then since you've done all this hard work just serve some vanilla ice cream with my Homemade Hot Fudge Sauce on top! Super easy and delicious! entertainingwithbeth.com/hot-fudge-recipe/ or this is also an easy chocolate cake that is fantastic! Doesn't have to be Christmas-themed, you can make it in any bundt pan! Hope you enjoy! Let me know how it goes! entertainingwithbeth.com/chocolate-christmas-cake/
This sounds wonderful! Have you tested the recipe with sauteed veggies and then deglazing the pan with the wine? I was curious if this changes the end result.
Not yet! But I bet that would be yummy :) I would probably sear the chicken, then set it aside. Cook the veggies in the chicken drippings, then deglaze and pop it all in the slow cooker to simmer :)
Beth hi, You look beautiful and lately Iv lost abit of motivation with my love for making food..anxiety..I need alittle inspiration for some chicken breast I thawed 2 days ago. NOW an important question. Do you make a point to have maximum ventilation so your hair and clothes don't get that restaurant smell 😂 stuck on them. Was so nice to tour with you and your family. Thank you so much 😊❤❤Lia
Hi.may I know if I don't have a slow cooker at home .. so how long should i cook on the stove
Ah yes, I would say, simmer the sauce for at least 20 minutes, then add the cooked chicken. That way the chicken won't get too dried out with all that simmering :) Hope you enjoy!!
@@EntertainingWithBeth Thanks .. I will try it
Is there a reason why you add the olives at the end?
Oh just because if you added them up top they would simmer for 5 hours and make your dish REALLY salty! :) they are super yummy! But you can leave them out if you prefer!
Beth, your chicken cacciatore looks absolutely gorgeous, and you look so cute and adorable wearing light pink, sweetie. Never stop doing what you love doing, my friend.
I love my chicken cacciatore over papparadelle. But there’s no rule that says I can’t have the polenta too #carbqueen
LOL! Totally! Now that's the spirit! ha!