By : chef ssentongo Geoffrey

SLOW-COOKER CHICKEN CACCIATORE

Here’s a recipe for Slow-Cooker Chicken Cacciatore that’s easy, delicious, and perfect for a weeknight dinner:

Ingredients:

• 1 1/2 pounds boneless, skinless chicken breast or thighs, cut into 1-inch pieces
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 large bell peppers (any color), chopped
• 2 large tomatoes, chopped (or 1 can of diced tomatoes)
• 1 cup chicken broth
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)

Instructions:

1. Season the chicken with salt, pepper, and oregano.
2. Heat a large skillet over medium-high heat. Add the chicken and cook until browned, about 5-7 minutes. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for an additional minute.
4. Add the chopped bell peppers and cook until tender, about 5 minutes.
5. Stir in the chopped tomatoes, chicken broth, tomato paste, and red pepper flakes (if using). Bring the mixture to a simmer.
6. Transfer the mixture to a 6-quart slow cooker. Add the browned chicken and stir to combine.
7. Cook on low for 6-8 hours or high for 3-4 hours.
8. Serve hot, garnished with chopped fresh parsley or basil, if desired.

Tips and Variations:

---

• Use boneless, skinless chicken thighs for a more tender and flavorful dish.
• Add some sliced mushrooms or zucchini to the skillet with the onion and bell peppers.
• Use canned diced tomatoes instead of fresh tomatoes for a quicker preparation.
• Serve with crusty bread or over egg noodles for a hearty meal.

Nutrition Information (approximate):
Per serving:

• Calories: 350-400
• Protein: 35-40g
• Fat: 10-12g
• Saturated fat: 2-3g
• Cholesterol: 60-70mg
• Carbohydrates: 25-30g
• Fiber: 5-6g
• Sugar: 5-6g
• Sodium: 400-500mg

PRESSURE-COOKER CHICKEN THIGHS IN WINE SAUCE

Here’s a recipe for Pressure-Cooker Chicken Thighs in Wine Sauce that’s quick, delicious, and perfect for a weeknight dinner:

Ingredients

• 4-6 bone-in, skin-on chicken thighs
• 2 tablespoons butter
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup dry white wine (such as Chardonnay or Sauvignon Blanc)
• 1 cup chicken broth
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• Fresh parsley, chopped (optional)

Instructions

1. Press the “Saute” button on the pressure cooker and melt the butter.
2. Add the chopped onion and cook until softened, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the chicken thighs and cook until browned on both sides, about 5-7 minutes.
5. Add the white wine, chicken broth, tomato paste, and thyme. Stir to combine.
6. Close the lid and set the valve to “Sealing”.
7. Press the “Manual” or “Pressure Cook” button and set the cooking time to 10-12 minutes at high pressure.
8. Let the pressure release naturally for 5-10 minutes, then quick-release any remaining pressure.
9. Remove the chicken thighs from the pressure cooker and place them on a plate.
10. Strain the sauce through a fine-mesh sieve into a bowl, discarding the solids.
11. Serve the chicken thighs with the wine sauce spooned over the top. Garnish with chopped parsley, if desired.

Tips and Variations

• Use boneless, skinless chicken thighs for a leaner option.
• Add some sliced mushrooms or bell peppers to the pressure cooker with the onion and garlic.
• Use red wine instead of white wine for a richer, more intense flavor.
• Serve the chicken thighs with mashed potatoes, egg noodles, or crusty bread to soak up the sauce.

Nutrition Information (approximate)
Per serving:

• Calories: 350-400
• Protein: 30-35g
• Fat: 15-20g
• Saturated fat: 3-4g
• Cholesterol: 60-70mg
• Carbohydrates: 10-15g
• Fiber: 2-3g
• Sugar: 5-6g
• Sodium: 400-500mg

If you like our recipes drop your comment