Who doesn’t need a quick, easy dinnertime recipe? You know, something the whole family will enjoy but is just a bit different from the same ole thing. Slow cooker to the rescue and this wonderful Easy Chicken Cacciatore.

All of us turn to boneless, skinless chicken breasts for everyday family meals. Quick cooking and lean, they are great served in so many different dishes. Yet, cooking them in a slow cooker is a little tricky for they overcook too quickly and end up tasting dry or tough.

A key rule for cooking boneless, skinless chicken breasts in the slow cooker is to reduce the cooking time. They are not meant for all day, 8 to 10 hour cooking. It is odd for me to say that for when Roxanne and I worked in that test kitchen for the Crock Pot®, everything was supposed to be cooked all day. You know—the cook was away. (Plus, in those days, only upscale chefs would suggest using boneless, skinless chicken breasts, for at least here in the Kansas City area, you could not buy boneless chicken breasts at the grocery store and cutting them yourself was too hard for a quick dinner. Oh, how times change for the better!)

Cook the chicken breasts until they are done and tender, but in slow cookers made in the last ten years or so, that means they are probably done in just 4 or 5 hours on Low.

Then, so they don’t taste ho-hum, up the flavor. Boost it with dry minced garlic, the best way to get a garlic flavor when simmering in a slow cooker, and add Italian seasoning and capers for up-to-date tastes. I like it with a little added heat from the red pepper flakes listed in the tip. Then, top it with great Red Gold® crushed tomatoes and red wine. Can’t beat it!

So, how old is your slow cooker? If you would like a new slow cooker, visit Red Gold on Facebook and enter to possibly win one. Good luck!

Easy Slow Cooker Chicken Cacciatore

4 boneless, skinless chicken breasts halves (about 8 to 10 ounces each)
1 tablespoon olive oil
1 tablespoon dry minced garlic
2 teaspoons Italian seasoning
Salt and pepper, to taste
1/2 medium onion, finely chopped
1/2 medium red bell pepper, chopped
1 tablespoon capers, drained
1/4 cup dry red wine
1 can (15 ounces) Red Gold® crushed tomatoes
Hot cooked pasta
Shredded Parmesan cheese and/or minced fresh basil leaves, for garnish, optional

Spray a 4-quart slow cooker with nonstick spray. Place chicken in slow cooker. Drizzle with oil and turn to coat the pieces evenly.

Stir together garlic, Italian seasoning, salt, and pepper in a small bowl. Sprinkle the seasoning mix over the chicken. Top with onion, red bell pepper and capers. Pour wine and crushed tomatoes evenly over the top.

Cover and cook on Low 4 to 5 hours or until chicken is done and tender. Serve over hot, cooked pasta. If desired, sprinkle with Parmesan cheese and minced fresh basil.

Makes 4 servings

Tips:
For a spicier dish, add 1/8 to 1/4 teaspoon crushed red pepper flakes along with the seasonings.

As chicken breasts are larger, if you cut cut the cooked chicken in half you may find this dish easily makes 6 servings.

Note: Red Gold® sent me samples of their tomatoes to use. The recipe and the opinions listed are my own.