Slow Cooker Chicken Cacciatore With Mushrooms And Feta

Recipe & Food Styling Marisa Curatolo, Photography Cory Aronec

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A little braising and chopping, the aroma that will greet you at the end of the day will be well worth the effort, not to mention the immediate tasting you’ll be able to enjoy!

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Ingredients

4 bone-in chicken breasts, skin on

Sea salt and freshly ground pepper, to season chicken

3 tablespoons extra-virgin olive oil

1 medium onion, chopped

4 cloves garlic, minced

1/2 cup dry white wine

1 (28-ounce) can San Marzano whole tomatoes, squished through your hands

1 teaspoon sea salt

2 teaspoons dried oregano

1/4 cup crumbled feta cheese

Shitake mushrooms, chopped, to garnish

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Preparation

Preheat oven to 375°F.

Season chicken with salt and pepper. In Dutch oven, heat 1 tablespoon olive oil over medium-high heat, add chicken skin side down and sautéed for 3 minutes or until well crisped; flip to other side for 3 minutes. Remove and set aside.

In same Dutch oven, heat 1 tablespoon olive oil and cook onion over medium heat for 2 minutes. Add garlic; cook 2 minutes. Add white wine, canned tomatoes, oregano; cook 5 minutes. Season with 1 teaspoon salt, mix well and pour tomato sauce over chicken in slow cooker. Bake for 30 minutes, or until chicken temperature reaches 165°F.

For mushrooms, in another skillet, heat 1 tablespoon olive oil and cook mushrooms over medium heat for about 5 minutes, turning often to reduce moisture and crisp mushrooms. Set aside.

To serve, remove chicken from Dutch oven, pour tomato sauce into large serving platter, top with chicken, sprinkle with feta cheese and garnish with mushrooms. Serves 4.

Kitchen Note: Feel free to swap mushrooms for another variety if unavailable. Shitaki mushrooms looks pretty to serve whole, but any sliced sautéed mushroom can stand in.

Note: For slow cooker or Instant Pot, please use cooking times according to manufacturers directions for each individual pot.