Chicken Cacciatore
Author: Angie Halten
Prep time: 10 mins
Cook time: 4 hours
Total time: 4 hours 10 mins
Using a crock pot allows the flavors to blend and build, creating a full-bodied aromatic dish. Serve on its own, over rice or noodles, and topped with a sprinkle of Parmesan or Romano cheese if you like!
  • 2-15 oz cans diced tomatoes (un-drained)
  • 15 oz can GF tomato sauce
  • 2 Tbsp fresh parsley, chopped
  • 1 tsp sugar
  • ½ tsp salt
  • ½ tsp dried rosemary
  • ½ tsp dried thyme
  • ½ tsp dried oregano
  • 1 onion, minced
  • 1 clove of garlic, minced
  • 2 Tbsp of olive oil
  • 1 green bell pepper, diced
  • 1 cup fresh mushrooms, sliced
  • 1 celery stalk, thinly sliced
  • 2 carrots, thinly sliced
  • 1 can sliced Kalamata olives, drained
  • ½ cup red wine, optional
  • 2 lbs chicken pieces, boneless and skinless
  1. Starting from the top of the list, add each of the ingredients to the slow cooker. Stir everything well before adding the chicken.
  2. Set the slow cooker to low and cook for 8 hours, or high for 4 hours.
Just before serving, if you want the sauce to be thicker, mix together 2 Tbsp cornstarch + 2 Tbsp cold water, then stir into crockpot until thickened.
Recipe by Gluten Free Club at