The Easiest Chicken Cacciatore Ever

Cacciatore means "hunter" in Italian. In cuisine, "alla cacciatora" refers to a meal prepared "hunter-style" with tomatoes, onions, mushrooms, herbs, often bell pepper, and sometimes wine. Cacciatore is popularly made with braised chicken (pollo alla cacciatora) or rabbit. (Wiki Source)

Chicken Cacciatore is super easy to make with just a few staples that you (hopefully) already have on hand in the pantry and the fridge. This recipe has a bit of a twist and can be made in the oven or the slow cooker, whichever is handiest.



Easiest Chicken Cacciatore Ever
3-4 chicken breasts
1 can tomato soup OR 1 can Italian style diced tomatoes (with liquid)
1 can cream of mushroom soup
splash of milk

Veggies Used, all sliced:
green bell pepper
mushrooms (canned is fine; fresh is best)
1 small onion
tomatoes

NOTE: You can substitute any of these veggies with whatever you have on hand. Broccoli, green beans, squash, or even zucchini would be fantastic in this. Try not to skimp on the onions though--they really make the dish!

Herbs & Spices Used: rosemary, basil, parsley, garlic salt, pepper

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Mix canned tomatoes with cream soup thoroughly. Add herbs and spices to taste. Stir together.

Spray baking pan or slow cooker insert with cooking oil. Place chicken in a single layer. Cover with soup/tomato mixture. Add veggies on top.

Bake in the oven at 375 degrees for 45 minutes for thawed chicken; 80-90 minutes for frozen chicken.

Alternatively, cook in the slow cooker on high for 4-5 hours or until the chicken is cooked through (registers 165 degrees in the thickest part of the breast).

Serve over rice or pasta noodles.

Easiest Chicken Cattiatore Ever

Cattiatore means "cooked in a casserole." I've mostly baked my chicken cattiatore, however this is one I cooked in the slow cooker. It worked great and was a lot less work than fussing over the oven.



The Easiest Chicken Cattiatore Ever

4-5 chicken breasts
1 can diced Italian-style tomatoes (tomato soup will do in a pinch, but it won't be the same)
1 can cream of chicken (or mushroom or celery, whatever you have on hand)
mushrooms
tomatoes (yes, more!)
onions
bell peppers
rosemary, basil, garlic salt & pepper, parsley
splash o' milk

Place chicken in a single layer in a large casserole dish (or slow cooker) coated with non-stick spray. Combine remaining ingredients. Pour over chicken. NOTE: If you're doing this in the slow cooker, feel free to just throw it all in without mixing. It will meld together as it heats.



Bake, uncovered, at 375 for 45 minutes if the chicken was thawed. If it was frozen (like my chicken usually is), bake for 80-90 minutes. If you're going the slow cooker way, give it at least 5-6 hours if the chicken is frozen, perhaps 3-4 if it isn't.

Serve over rice. The vegetation-liquid part of this dish is uber delicious after soaking into the rice on your plate. Mmm... Also great with Cheesy Garlic Bread.