Slow Cooker Chicken Cacciatore

From the Kitchen of The Veggie Vixen

Tutorial available on our YouTube Chanel here.

4 chicken leg & thigh quarters
1C onion, diced
1C red bell pepper, diced
3 cloves garlic, minced
2 cans stewed tomatoes
1T Italian seasoning
1t salt
1/2t fresh ground pepper
1 bay leaf
3T capers
olive oil

Sauté onion, bell pepper, and garlic in olive oil over medium high heat until onions are translucent then remove from skillet. Mix sautéed onion, bell pepper and garlic with tomatoes, Italian seasoning, salt, and pepper.  Brown chicken quarters until skin starts to become brown and crispy then remove from skillet and add to crock pot. Top with veggie mixture and bury the bay leaf in with it all. Cook on low for 8 hours or high for 4 hours. About 15 minutes before serving add in capers.

Make ahead tips for a busy week: I follow all of the steps above except instead of adding the ingredients right into my crockpot I use a crockpot liner and either a glass or plastic storage dish to keep my slow cooker dinner ready for a busy morning. Now all I have to do is pick up the liner and drop it into my crockpot and dinner is ready to go. I have found that I can do this for a few meals on a Sunday and then refrigerate them for up to 3 days until I am ready to cook them. The liner makes clean up really convenient too!

Side Dish Ideas

Spaghetti squash and eggplant
roasting in my counter top oven.

Roasted Egg Plant
Cut a medium sized egg plant in half and roast in a preheated 350 degree oven for 45 minutes or until tender. Dice and sauté in a non stick skillet over medium high heat with veggies and juices from Chicken Cacciatore.

My eggplant is roasted and diced
for a quick and easy finish another day
 this week.

Roasted Spaghetti Squash
Follow this link here for step by step instructions on roasting spaghetti squash.