I redid this recipe while I was in California last month. I was hosting a family dinner and I have a niece and great niece who are gluten intolerant.
In the original recipe from September of 2013, I dredged the chicken in seasoned flour before browning it. In this recipe I still browned the chicken before putting it in the crock pot but I didn't use any flour. I also didn't add any wine to this recipe as I was not sure if all wine were gluten free and I didn't want to chance it.
This is a great recipe to feed your family or a crowd on those busy days when you aren't going to be at home to cook. In this instance, I was out sightseeing while my dinner was being made for 20 guests set to arrive for dinner at 5 pm.
This was only one of three entrees served. My brother grilled up some burgers and I also served up Fish en Pappilote that paired well with the pasta. Guests provided appetizers, salads and desserts. It was a lovely time.
I have found through the years that dark meat pieces work better in this dish than white meat. I used legs and thighs for this dinner. You also want to cook this dish on low heat for 4 hrs., if you let it cook too long or use high heat your chicken will dry out.
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Gluten Free Slow Cooker Chicken Cacciatore
1-2 pieces of chicken per person, legs and thighs
1 qt. gluten free marinara sauce + 1 qt. for tossing with pasta and to pass
salt and pepper to taste
2 T. olive oil
1 large onion, sliced
Season the chicken pieces with salt and pepper. Heat the oil in a large skillet over med high heat. When shimmering, add the chicken in batches and cook, turning until browned. Place the slice onion in the crock of a slow cooker. Lay the chicken pieces on top and pour 1 qt of marinara sauce over the top. Cover and cook on low for 4 hrs. Serve with Brown Rice Fettucine, tossed with gluten free Marinara sauce and pass extra sauce at the table. Print Recipe