Chicken Cacciatore Sauce

---

Makes 6 cups; enough for 1 pound pasta

Cooking TimeCooking Time 4 to 5 hours on Low

Slow Cooker Size 5½ to 7 Quarts

WHY THIS RECIPE WORKS: To adapt this classic chicken stew, featuring mushrooms, tomatoes, and garlic, into a hearty pasta sauce made in the slow cooker, we started by selecting the right cut of meat. Boneless, skinless chicken thighs provided a rich flavor and were easy to break down into bite-size pieces by the end of the cooking time. Onion and garlic were a given for the aromatic notes they provided, and a large can of tomato puree gave our sauce the right consistency and bright, tomatoey flavor. We found that using two types of mushrooms—sliced white mushrooms and dried porcini—ensured that our easy sauce offered both tender bites of mushroom and intense, earthy flavor. Woodsy herbs provide complexity in the traditional dish, but we found a shortcut in herbes de Provence, a blend that typically combines basil, fennel seeds, marjoram, rosemary, sage, and thyme. Finally, a sprinkling of minced parsley, stirred in just before serving, contributed a hit of fresh flavor to our Chicken Cacciatore Sauce. See the sidebar that follows the recipe.

8	ounces sliced white mushrooms
1	cup chopped onion
2	tablespoons tomato paste
1	tablespoon olive oil
1	tablespoon minced garlic
½	teaspoon herbes de Provence
1	(28-ounce) can tomato puree
¼	ounce dried porcini mushrooms, rinsed and minced
	Salt and pepper
1½	pounds boneless, skinless chicken thighs, trimmed
¼	cup chopped fresh parsley

1. Microwave white mushrooms, onion, tomato paste, oil, garlic, and herbes de Provence in bowl, stirring occasionally, until vegetables are softened, about 5 minutes; drain vegetable mixture and transfer to slow cooker. Stir in tomato puree, porcini mushrooms, 1 teaspoon salt, and ½ teaspoon pepper. Season chicken with salt and pepper and nestle into slow cooker. Cover and cook until chicken is tender, 4 to 5 hours on low.

2. Using large spoon, skim excess fat from surface of sauce. Break chicken into about 1-inch pieces with tongs. Before serving, stir in parsley and season with salt and pepper to taste.