This is a delicious chicken cacciatore recipe that stems from my family's traditional recipes. Very flavorful and full of wholesome vegetables with an amazing flavor. So many tomato sauces are so bitter, but this utilizes plain white sugar to cut the bitterness and soften the sauce to make it delicious! This will end up sweet, savory, and spicy. Simple and easy to make as well! Serve over choice of pasta, rice, or just plain.
Ingredients
- skinless, boneless chicken breasts: 2 pound
- ½ cups red wine: 2 piece
- onion: 1 piece (chopped)
- medium green bell pepper: 1 piece (chopped)
- medium yellow bell pepper: 1 piece (chopped)
- medium orange bell pepper: 1 piece (chopped)
- medium red bell pepper: 1 piece (chopped)
- garlic: 7 Tbsp (minced)
- red pepper flakes: 3 Tbsp (to taste)
- italian seasoning: 2 Tbsp
- salt and ground black pepper: (to taste)
- tomatoes: 2 cans (15 ounce cans, diced)
- white sugar: 0.75 cup (to taste)
- tomato sauce: 2 cans (15 ounce cans)
Metric Conversion
Stages of cooking
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The night before cooking, layer ingredients into a slow cooker in the following order: chicken, wine, onion, bell peppers, garlic, red pepper flakes, Italian seasoning, salt, pepper, diced tomatoes, sugar, and tomato sauce. Cover and place in the refrigerator so chicken can soak up the wine, 8 hours to overnight.
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The next morning, remove from the refrigerator and cook on Low, stirring occasionally, for 6 hours. Remove chicken and shred meat with 2 forks; return meat to the cooker.
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Cook on High with lid slightly off to allow juices to evaporate and sauce to condense, about 2 more hours.
