This recipe comes from Croix Valley Pit Crew member Scott Nardi aka @scootertrash78
This crock pot cacciatore is simple to make and packed with flavor. As a bonus, it makes your house smell great as it simmers away! I know I put Cattle Drive on chicken but that’s ok - there’s no rules here. Those flavors go great with any protein and pair up with the Italian booster to make some magic!
Crock Pot Cacciatore
Ingredients:
- 2 lbs Chicken Breasts
- 8 oz Baby Bella Mushrooms
- 1 Medium Onion - diced
- 1 Bell Pepper - diced
- 2 x 15 oz cans Diced Tomatoes
- 8 oz can Tomato Sauce
- 2 Tbsp Olive Oil - divided
- Croix Valley Cattle Drive
- Croix Valley Italian Booster
- Croix Valley Garlic Booster
- 3 oz White Wine
Directions:
- Sauté onion, pepper and mushrooms with 1 Tbsp olive oil and about 1 Tbsp Garlic Booster over med high heat.
- When onions are just starting to turn translucent, add the mixture to the crock pot along with the diced tomatoes, tomato sauce and 2 Tbsp Italian Booster. Stir well.
- Season chicken with Cattle Drive. Sear the chicken over med high heat in the same pan the vegetables just came out of along with 1 Tbsp olive oil. Don’t cook it through here. Just long enough to brown each side.
- Add chicken to the crock pot and then deglaze the pan with the white wine and then pour the wine into the crock pot.
- Cook on Low for 7 to 8 hours or on High for 3 to 4 hours until the chicken reaches 165 degrees internal temperature.
- Taste the sauce and add Italian and Garlic boosters as needed.
Serving suggestions:
Serve over pasta prepared as directed on the package. Ladle the tomato sauce Over the noodles and place a chicken breast on top. Sprinkle with Parmesan cheese and parsley to garnish.
Substitutions:
This dish is also great served over rice or Polenta. Bone in chicken pieces can be used in place of the chicken breast but I would recommend peeling the skin off. The skin can become soggy as it simmers in the crock pot.
