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
- 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
- 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.
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.
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.