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HEART Insight:
doi: 10.1097/01.HEARTI.0000407813.07241.79
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Slow‐Cooker Chicken Cacciatore

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This recipe is brought to you by the American Heart Association's Patient Education program. Recipe copyright © 2010 by the American Heart Association. Look for other delicious recipes in American Heart Association cookbooks, available from booksellers everywhere, and at heart.org/recipes.

Serves 6; 1½ cups cacciatore and ½ cup pasta per serving

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This classic Italian mainstay has been updated for today's modern cook. Simply put all the cacciatore ingredients in a slow cooker, then forget about this one-dish meal until it's time to put the pasta on to boil. Buon appetito!

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Ingredients

Cacciatore

1 tablespoon all-purpose flour

1 tablespoon balsamic vinegar

½ cup Chianti or other dry red wine (regular or nonalcoholic)

1½ pounds boneless, skinless chicken breasts, all visible fat discarded, cut into ¾-inch cubes

8 ounces baby bella mushrooms, sliced (about 2½ cups)

1 medium onion, halved, thinly sliced, and separated into half-rings

½ medium green bell pepper, chopped

1 14.5-ounce can no-salt-added stewed tomatoes, undrained

1 14.5-ounce can no-salt-added diced tomatoes, undrained

1 6-ounce can no-salt-added tomato paste

2 large garlic cloves, minced

1 tablespoon dried Italian seasoning, crumbled

2 teaspoons crushed red pepper flakes

¼ teaspoon salt

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Pasta

6 ounces dried whole-grain spaghetti

2 tablespoons shredded or grated Parmesan cheese

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Directions

In a small bowl, whisk together the flour and vinegar until the mixture forms a smooth paste. Gradually whisk in the wine.

In a 3½- or 4-quart slow cooker, stir together the remaining cacciatore ingredients. Stir in the wine mixture. Cook, covered, on high for 3 to 4 hours or on low for 7 to 8 hours.

Shortly before serving time, prepare the pasta using the package directions, omitting the salt. Drain well in a colander.

Spoon the pasta onto plates. Spoon the cacciatore over the pasta. Sprinkle with the Parmesan.

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Nutrition Analysis

(per serving)

Calories 342

Total Fat 4.5 g

Saturated Fat 1.0 g

Trans Fat 0.0 g

Polyunsaturated Fat 1.0 g

Monounsaturated Fat 1.5 g

Cholesterol 74 mg

Sodium 307 mg

Carbohydrates 41 g

Fiber 7 g

Sugars 14 g

Protein 32 g

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Dietary Exchanges

1½ starch

3 vegetable

3 very lean meat

© 2011 American Heart Association, Inc.

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