Chicken Cacciatore


  • 800g boneless chicken (thighs or breast)
  • 8-10 button mushrooms, sliced
  • salt
  • pepper
  • 3T flour
  • 1T butter
  • 1T olive oil
  • 2 cans tomatoes, diced
  • ½ cup dry white wine
  • 1t oregano, dried
  • ¾t basil, dried
  • 3 cloves of garlic, minced or crushed
  • ¼ to ½t red pepper flakes


  1. Cut chicken into even portion sizes for consistent cooking times.
  2. In a large skillet over medium heat, melt butter with olive oil. Sprinkle the chicken breast cutlets with salt and pepper, lightly dip in the flour. Brown the chicken on both sides.
  3. Combine the crushed tomatoes, wine, oregano, basil, garlic, red pepper in a slow cooker. Add the browned chicken pieces.
  4. Saute sliced mushrooms in a few teaspoons of oil or butter after browning the chicken, then add to the tomato mixture with the chicken.
  5. Cover and cook on LOW for up to 6 hours, or until chicken is tender.
  6. Serve over pasta or rice.