Spicy Chicken Cacciatore with Red Wine
Casserole
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Cook Time
9 h
Servings
10
Difficulty
Easy
Prep Time
30 Min
Description
This Spicy Chicken Cacciatore with Red Wine is a flavorful and hearty dish perfect for a comforting meal. I've been making this recipe for years, and it's always a hit! The chicken becomes incredibly tender and infused with the rich flavors of red wine, garlic, and a medley of colorful bell peppers. The diced tomatoes and tomato sauce create a luscious base, while the red pepper flakes add a delightful kick. It's ideal for meal prepping, as the flavors meld together beautifully over time. Serve it over pasta or polenta for a complete and satisfying dinner. This recipe is especially great during the cooler months when you crave something warm and comforting.
Ingredients (14 ingredients)
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907.185 g skinless, boneless chicken breasts
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591.471 ml red wine
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1 piece large onion, coarsely chopped
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1 piece medium green bell pepper, seeded and chopped
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1 piece medium yellow bell pepper, seeded and chopped
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1 piece medium orange bell pepper, seeded and chopped
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1 piece medium red bell pepper, seeded and chopped
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7 tbsp minced garlic
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3 tbsp red pepper flakes, or more to taste
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2 tbsp Italian seasoning
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salt and ground black pepper
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850.486 g diced tomatoes
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177.441 ml white sugar, or to taste
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850.486 g tomato sauce
Preparation (4 steps)
Prepare the ingredients
The night before cooking, layer the following ingredients into a slow cooker in the following order: 2 pounds skinless, boneless chicken breasts, 2 1/2 cups red wine, 1 large coarsely chopped onion, 1 medium green bell pepper (seeded and chopped), 1 medium yellow bell pepper (seeded and chopped), 1 medium orange bell pepper (seeded and chopped), 1 medium red bell pepper (seeded and chopped), 7 tablespoons minced garlic, 3 tablespoons red pepper flakes, 2 tablespoons Italian seasoning, salt and ground black pepper to taste, 2 (15 ounce) cans diced tomatoes, 3/4 cup white sugar, and 2 (15 ounce) cans tomato sauce. Cover and place in the refrigerator so chicken can soak up the wine, 8 hours to overnight.
Cook on Low
The next morning, remove from the refrigerator and cook on Low, stirring occasionally, for 6 hours.
Shred the chicken
Remove chicken and shred meat with 2 forks; return meat to the cooker.
Cook on High
Cook on High with lid slightly off to allow juices to evaporate and sauce to condense, about 2 more hours.
Finished cooking? Great! 🎉
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Created by
Charlotte Jones
8
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