#entertainingwithbeth #slowcookerrecipe #chickenrecipe
This Slow Cooker Chicken Cacciatore is a fantastic main course idea for stress-free entertaining!

You can prep everything ahead of time and all you have to do is serve it! It pairs beautifully with my easy polenta cakes, topped with freshly grated Parmesan cheese and fresh rosemary. Or you could also serve it over pasta too.

SLOW COOKER CHICKEN CACCIATORE
Serves 6
Print Recipe Here https://entertainingwithbeth.com/slow...

INGREDIENTS:
1.5 lbs of Boneless, Skinless Chicken Thighs
1 tablespoon olive oil
salt and pepper to taste
30 ounces of canned diced tomatoes
¼ cup white wine (a dry wine like Chardonnay or Sauvignon Blanc)
3 tablespoon of tomato paste
3 teaspoon of Italian Seasoning
1 teaspoon salt
freshly cracked pepper
2 garlic cloves, minced
1 cup yellow onions, sliced into half moons
1 cup red bell peppers, sliced into thin strips
1 cup green bell peppers, sliced into thin stripes
½ cup Kalamata olives, sliced in half lengthwise
1 tablespoon cornstarch + 1 tablespoon cold water
1 tablespoon butter
½ cup fresh Italian parsley, chopped
FOR POLENTA CAKES
1 roll of cooked, packaged polenta
1 tablespoon olive oil
1 tablespoon parmesan cheese, freshly grated
1 Tbsp, fresh rosemary, chopped
salt and pepper to taste

Instructions
Season chicken thighs on both sides with salt and pepper to taste. Heat olive oil in a non-stick pan over medium-high heat. Once hot place the chicken in the pan and brown on both sides, about 3-4 minutes per side. Set aside.

In the slow cooker add the diced tomatoes, tomato paste, wine, seasonings, and garlic. Whisk to combine.

Add the chicken, and submerge it in the sauce.
Then add the onions and peppers. Stir to combine, mixing the chicken, sauce, and vegetables together.

Place the lid on top of the slow cooker, and heat on high for 5 hours or on low 6-8 hours.
Once the cooking is done, add the olives, and stir to combine.

Then mix the cornstarch and water together to combine, and pour the mixture into the slow cooker mixture, whisking to thicken.

Add the butter and whisk to combine. Set the slow cooker on low or warm.
For the polenta, remove the roll from its packaging. And pat dry.

Then slice the roll into ¾" slices. You should get about 8-9 slices. Heat the olive oil in a large non-stick pan on medium-high. Add the polenta cakes. Cook for a few minutes, covered, until polenta is warmed through and the bottom turns a darker shade of yellow. And then flip.

Cook on the other side for a few minutes until warmed through.

Then transfer the polenta cakes to a serving bowl. Add salt and freshly cracked pepper to taste. And grated parmesan cheese and freshly chopped rosemary.

To serve add 2 polenta cakes to a shallow bowl, and 1-2 ladlefuls of the chicken cacciatore. Garnish chicken with freshly chopped parsley.

NOTES:
You can sear the polenta cakes ahead of time. Then cover and refrigerate. Then reheat in the microwave, and then top with the cheese and rosemary.



ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.