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Slow Cooker Chicken Caccitore

Slow Cooker Chicken Caccitore

Slow-cooked comfort that will suit a picky eater, too. Serve this over brown rice or pasta, along with a salad, for a well-rounded family dinner. This is a generously sized recipe that will either feed a crowd or give you some yummy leftovers. You can also replace the drumsticks with chicken quarters, just use half of what the recipe calls for (12 drumsticks = 6 leg quarters)


  • cups mushrooms, white , sliced
  • 1 cup celery , sliced
  • 1 cup carrots , chopped
  • 2 each onion, sweet, sliced
  • 1 cup pepper, green , sliced
  • 4 cloves garlic , minced
  • 12 each chicken drumsticks
  • 1/2 cup chicken broth
  • 4 Tbsp. white wine
  • 2 Tbsp. quick-cooking tapioca
  • 1 tsp. dried oregano
  • 2 each bay leaf
  • sea salt & pepper to taste
  • 1 can tomatoes, diced Italian Style, 14.5 oz.
  • 1/3 cup tomato paste


  1. Combine mushrooms, celery, carrots, onions, sweet pepper, and garlic in a 5- or 6-quart slow cooker.
  2. Remove the skin from the chicken.
  3. Place the chicken on the vegetables.
  4. Combine broth, wine, tapioca, oregano, bay leaf, sea salt and pepper; pour over chicken.
  5. Cover and cook on low for 6 to 7 hours or on high for 3 to 3.5 hours.
  6. Remove chicken and cover to keep warm.
  7. Remove and discard bay leaf.
  8. Set slow cooker to high-heat setting.
  9. Stir in undrained tomatoes and tomato paste.
  10. Cover and cook for 15 minutes.
  11. Serve vegetable mixture over chicken and cooked pasta or rice.
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