I love chicken from the crock pot - it is so incredibly tender and so moist from cooking in whatever sauce was used. In this dish, it is super flavorful too after soaking in the delicious seasoned tomato sauce for hours. I wouldn't change anything about this recipe, and would definitely use it again!
Crock Pot Chicken Cacciatore slightly adapted from the Fearless Homemaker
4 skinless, boneless chicken breasts, trimmed and diced into large chunks
1 TBS dried Italian seasoning
1 tsp paprika
1 tsp salt
1/2 tsp black pepper
1/4 tsp crushed red pepper
2 TBS olive oil, separated
2 bell peppers (use your favorite color, or a combination), seeded and sliced into strips
1 medium or large onion, sliced into strips
3 cloves garlic, minced
1 (28 ounce) jar pasta sauce
1 bay leaf
8-oz pasta, cooked according to package directions (I used fettuccine)
optional: parsley and Parmesan cheese, for serving
- Toss the chicken pieces with the Italian seasoning, paprika, salt, pepper, and crushed red pepper. Set aside and continue prepping the rest of the ingredients.
- Heat 1 tablespoon olive oil in a large non-stick skillet over medium heat. Add the seasoned chicken and cook until chicken has seared slightly on all sides. Transfer chicken to the crock pot Add 1 more tablespoon of olive oil to the skillet over medium heat; add the peppers, onion, and garlic to the pan. Cook for about 5 minutes, until the vegetables have softened slightly. Transfer the mixture to the crock pot.
- Add the pasta sauce and bay leaf to the crock pot; stir everything to combine. Cover and cook on low for 4-5 hours, until chicken is fall-apart tender.
- About 30 minutes before you are ready to eat, begin preparing your pasta. When ready to serve, add the cooked pasta to the crock pot mixture and stir to combine. Plate and then top with parsley and freshly grated Parmesan cheese, if desired.