This dish is an Emeril Lagasse recipe that I have slightly modified. It is not hard to prepare, but does require some time on the front end. Once it is in the crock pot, though, you are home free. Lagasse recommends serving this over pasta, but we most often serve it over brown rice at our house.
The recipe calls for bone-in, skin-on chicken thighs. To save calories, you can substitute chicken breasts or use skinless thighs. The flavor, however, will not be as rich. I have tried both, and always come back to bone-in, skin-on thighs. I do trim off excess skin and fat before cooking.
Crock Pot Chicken Cacciatore
Adapted from Emeril Lagasse
|seasoned and ready for dredging|
|sauce ready to go in crock pot|
Recipe for Emeril Lagasse Essence
5 parts paprika
4 parts salt
2 parts: garlic powder
ground black pepper