Slow Cooker Chicken Cacciatore

Slow Cooker. Chicken Caccaitore

A delicious Mediterranean dish that’s high in protein and includes a whole grain.


  • 2 sweet onions, diced
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil, divided
  • 16 ounces baby bella mushrooms, sliced
  • 1 bell pepper, diced
  • 2 pounds boneless, skinless chicken thighs
  • 28 ounce can San Marzano peeled tomatoes (use low sodium for DASH)
  • 1 cup white wine, reduced to half cup
  • 16 ounce can tomato paste (use low sodium for DASH)
  • 2 teaspoons dried basil
  • 1/4 teaspoon salt
  • 1 tablespoon lemon juice
  • 5 springs rosemary for garnish
  • 6 cups skim lactaid milk
  • 2/3 cup reduced sodium chicken stock
  • 1 1/3 cups medium ground cornmeal


  1. Add one tablespoon oil to large skillet and saute chicken breasts until they are just brown. Place in the bottom of slow cooker along with tomaotes, tomato paste, reduced white wine, seasonings, salt, and  lemon juice.  Discard any cooking fat remaining in skillet.
  2. Add second  tablespoon oil to clean skillet and saute onions until they are translucent Add the garlic and suace until  light brown. Add mushrooms and bell peppers. Saute for 2 to 3 minutes. Pour mixture over top chicken in slow cooker. Cover the slow cooker and cook on high for 4 hours until chicken is tender.

For the creamy polenta:

  1. Bring milk  and chicken stock to a boil. Gradually add cornmeal stirring constanly with a whisk. Reduce heat to medium low and cook for about 20 minutes  or until creamy and thickened, stirring occasionally. Cover ; remove from heat.
    Serve polenta topped with chicken thigh and tomato mushroom sauce. Garnish with fresh sprig of rosemary.


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