Pioneer Woman Chicken Cacciatore Slow Cooker

This easy Pioneer Woman Chicken and Wild Rice Casserole is a creamy and hearty meal that’s perfect for busy weeknights. Made with simple, common ingredients, it’s both nutritious and satisfying. The dish features tender chicken and a flavorful sauce, making it a delightful family favorite that everyone will love!

Ingredients Needed:

• 1 lb (16 oz) pasta or egg noodles
• 8 whole chicken thighs, skin on (or any whole chicken pieces)
• Salt and freshly ground black pepper (to taste)
• 1/2 cup all-purpose flour
• 4 tablespoons olive oil
• 2 tablespoons butter
• 1 medium onion, halved and sliced
• 2 red bell peppers, cored and sliced
• 2 green bell peppers, cored and sliced
• 5 cloves garlic, diced
• 12 oz mushrooms (white or cremini), sliced
• 1/2 teaspoon ground thyme
• 1/4 teaspoon turmeric
• 1/2 teaspoon kosher salt
• Crushed red pepper flakes (optional, to taste)
• 3/4 cup dry white wine
• 1 (28 oz) can whole or diced tomatoes (with juice)
• Chopped flat-leaf parsley (for garnish)
• Parmesan cheese (for sprinkling)

How To Cook Chicken Cacciatore Slow Cooker:

1. Preheat the Oven: Preheat your oven to 350°F.
2. Cook the Pasta: Cook the pasta according to package directions until al dente. Drain and set aside.
3. Prepare the Chicken: Season both sides of the chicken thighs with salt and pepper, then dredge them in flour.
4. Brown the Chicken: In a heavy skillet or Dutch oven, heat the olive oil and butter over medium-high heat. Add the chicken skin-side down in batches, browning on both sides. Once browned, remove the chicken and place it on a clean plate. Discard half of the fat in the pan.
5. Cook the Vegetables: Add the sliced onion, bell peppers, and diced garlic to the pan. Stir for about 1 minute. Then, add the sliced mushrooms and stir for another minute. Season with thyme, turmeric, kosher salt, and optional crushed red pepper flakes. Add extra black pepper to taste.
6. Add Wine and Tomatoes: Pour in the white wine and let it bubble for a moment. Stir in the can of tomatoes with their juice until well combined.
7. Bake the Chicken: Return the browned chicken to the pan, placing it skin-side up without fully submerging it in the sauce. Cover the pan and place it in the oven to bake for 45 minutes.
8. Increase the Heat: After 45 minutes, remove the lid and increase the oven temperature to 375°F. Continue cooking for an additional 15 minutes.
9. Assemble the Dish: After cooking, remove the chicken and vegetables from the pan and set aside. Return the pot to the stovetop over medium-high heat to reduce the sauce for a few minutes.
10. Serve: On a large platter or in a big serving bowl, layer the cooked pasta. Top with the sautéed vegetables, then place the chicken pieces on top. Spoon the reduced juices over the chicken and pasta. Finish by sprinkling with chopped parsley and Parmesan cheese before serving.

Recipe Tips

• Don’t Overcook the Pasta: Cook the pasta just until al dente. It will continue to cook when baked with the casserole, ensuring it stays firm and doesn’t become mushy.
• Season Well: Make sure to generously season the chicken with salt and pepper before cooking. This step enhances the flavor of the entire dish.
• Use Fresh Vegetables: Fresh vegetables, like bell peppers and mushrooms, add great texture and flavor. Avoid frozen vegetables, as they can become watery in the casserole.
• Let the Chicken Brown: Take your time to brown the chicken properly before adding it to the sauce. This adds depth and richness to the flavor of the casserole.
• Garnish for Flavor: Don’t skip the fresh parsley and Parmesan cheese before serving. They add a fresh taste and beautiful presentation to your dish.

How To Store & Reheat Leftovers

• Refrigerate: First, let the leftover Chicken and Wild Rice Casserole cool to room temperature. Then, transfer it to an airtight container and place it in the refrigerator. It will stay fresh for up to 3-4 days.
• Freeze: To freeze, allow leftover Chicken and Wild Rice Casserole to cool completely, then place it in a freezer-safe container. Seal tightly and freeze for up to 2-3 months. To thaw, move the casserole to the refrigerator overnight before reheating.
• Reheating: To reheat leftover Chicken and Wild Rice, microwave individual portions covered with a damp paper towel for 2-3 minutes or reheat at 350°F for 10 minutes, covered with foil.

Nutrition Facts

Serving Size: 1 serving (approximately 1 cup)

• Calories: 350
• Total Fat: 17g
• Saturated Fat: 8g
• Cholesterol: 65mg
• Sodium: 610mg
• Potassium: 300mg
• Total Carbohydrate: 35g
• Dietary Fiber: 2g
• Sugars: 3g
• Protein: 20g

Try More Pioneer Woman Recipes:

• Pioneer Woman Smothered Chicken
• Pioneer Woman Popcorn Chicken
• Pioneer Woman Creamy Chicken Spaghetti Casserole
• Pioneer Woman Chicken Teriyaki
• Pioneer Woman Chicken Breast Sheet Pan Dinner