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Curried Chicken Cacciatore

With a family, full-time load at college and a part-time job, the slow cooker's my best friend when it comes to getting hot and homemade meals like this one on the table.
  • Total Time
    Prep: 30 min. Cook: 6-1/4 hours
  • Makes
    4 servings


  • 1 broiler/fryer chicken (3 to 4 pounds), cut up and skin removed
  • 2 small zucchini, halved and sliced
  • 1/2 pound sliced fresh mushrooms
  • 1 small green pepper, chopped
  • 1 small onion, chopped
  • 1 jar (24 ounces) spaghetti sauce
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 2/3 cup dry red wine
  • 1/3 cup chicken broth
  • 1 tablespoon minced fresh parsley
  • 2 garlic cloves, minced
  • 1-1/2 teaspoons dried thyme
  • 1-1/2 teaspoons curry powder
  • 1/2 teaspoon pepper
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • Hot cooked rice


  • Place chicken and vegetables in a 5-qt. slow cooker. In a large bowl, mix spaghetti sauce, tomatoes, wine, broth, parsley, garlic and seasonings; pour over chicken. Cook, covered, on low 6-8 hours or until chicken is tender.
  • In a small bowl, mix cornstarch and water until smooth; gradually stir into stew. Cook, covered, on high 15 minutes or until sauce is thickened. Serve with rice.
Nutrition Facts
1 serving (calculated without rice): 452 calories, 16g fat (4g saturated fat), 115mg cholesterol, 1167mg sodium, 33g carbohydrate (17g sugars, 7g fiber), 44g protein.

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