Slow Cooked Chicken Cacciatore (Sicilian-Style)

This recipe can be made quickly or slowly, depends on what you have time for.  Either way it is amazing, and one you will love.  This recipe is for the slow cooked recipe.  You can adapt this recipe to be cooked in a crock pot by thickening the sauce at the end of the cook time while the meat is being removed from the bone.


  • 1 Tbsp Butter
  • 1 Lg. Onion, chopped
  • 1 Lg Bell Pepper, sliced thin (optional)
  • 1 Clove crushed garlic
  • 2 (14.5 oz) Cans diced tomatoes drained-reserve the juice. Fresh roasted and chopped tomatoes will work too-about 4-6 depending on size. Can also use 8-10 oz dried tomatoes chopped. (Don’t use “in-oil” dried tomatoes)
  • 1 C Burgundy wine (any white or red will work too)
  • 1 1/2 Tbsp Italian Seasoning (dry)
  • 1 tsp Salt
  • 1 tsp ground Black Pepper
  • 1/2 tsp Garlic salt or an additional 1-2 cloves of garlic chopped and 1/2 tsp salt
  • 1 Whole Chicken quartered**
  • 2 Tbsp All-Purpose flour
  • 1 (16 oz) package of spaghetti, fresh pasta or home-style egg noodles

Directions for Slow-Cooked Chicken Cacciatore: (2 hours 25 minutes)

In a large stock pot, melt butter and saute onion, bell pepper and garlic until softened (about 3 minutes). Add wine, Italian Seasoning, S&P, and garlic salt. While stirring, cook until ingredients become a low boil.  Reduce heat to med-low, add the chicken and cook until the meat is tender enough to fall of the bone about 1 1/2 hours. Remove the bones and skin from the chicken, return the meat to the pot.

Heat 3/4 Cup of reserved liquid from tomatoes in saucepan or microwave until just warmed, stir in the flour until mixture is thick and blended well.  Add mixture to stock pot and stir in until completely incorporated and the mixture begins to thicken.  Remove from heat and allow to sit about 15 minutes.

While the chicken and sauce are resting, Cook pasta according to package directions.  Top pasta with chicken and sauce and enjoy!

Recipe adapted from:





Southwest Chicken

This recipe is a quick and easy meal to prepare for your family and can be transformed into many different presentations. Whether you choose to eat this as lettuce wraps, wrapped in a tortilla, on a bed of rice, on a baked potato, or like a chicken chili, you and your family will love it.


1 TBSP Oil (Olive/ Coconut/vegetable)

4 skinless, boneless chicken breast halves

10 oz diced tomotoes and chilis (canned, fresh or jar of salsa)

2 Cups or 15 oz black beans (canned or dried and reconstitued/cooked)

1 Cups or 8.75 oz whole kernal corn (frozen, fresh or canned)

1 pinch ground cumin


In a large skillet, heat oil over medium high heat. Brown chicken breasts on both sides. Add tomatoes with green chile peppers, beans and corn. Reduce heat and let simmer for 25 to 30 minutes or until chicken is cooked through and juices run clear. Add a dash of cumin and serve.

**If making this as a wrap in a tortilla or lettuce leaf or as a chili, you can dice the chicken before or after cooking, you can even shred the chicken to best fit your final plan for the recipe. Garnish with sour cream, guacamole and cheese.

Recipe adapted from