The green grocer


Keep the spark alive with slow cooking



Do you remember the first time you ever used a slow cooker? How magical and effortless it all seemed? How everything just fell into place as if this perfect, delicious, home-cooked meal was meant for you? And don’t forget how wonderful your house smelled.

It’s not too late to get that feeling back! With this chicken cacciatore recipe you’ll fall in love with slow cooking all over again, rediscovering all the things you loved about it in the first place:  

It’s super easy.

It’s under $3 per serving.

You can set it and forget it.

It’s kind of like getting a night off from cooking. Just prep everything on Sunday, then, on your busiest day of the week, throw it all together in the morning. Done!

Without dinner prep, the sky is the limit. You won’t have to speed home from work. You can take time to teach the kids how to make a salad or set the table. Or you can actually relax and enjoy a glass of wine for once. 

The best part about this dish is that most of the ingredients you need are on one display at Bluff Country Co-op, bringing a whole new meaning to the phrase “one-stop shopping.” (There are even copies of the recipe, so if you forget this at home, we’ve got you covered.)

The second best part about this dish is that it comes with a poem!


Eeny Meeny Miney Mo

Cacciatore by the Bowl

Eat it Now or Take it to Go

Eeny Meeny Miney Mo


Adapted from Chicken Cacciatore by Robin Asbell on


1 (14-ounce) 

can diced 


1 large onion, 


1 medium green 

pepper, chopped

1 medium 

zucchini, sliced

2 ribs celery, chopped

3 cloves garlic, chopped

1 teaspoon dried basil

1 teaspoon dried oregano

½ teaspoon salt

½ cup dry red wine

½ cup chicken broth

4 ounces Muir Glen tomato paste

6 chicken legs, skinless

2 cups brown rice


1. In a large slow-cooker, combine everything but the chicken legs and rice. Stir to mix, then add the chicken legs and press down to cover them with the vegetable and spice mixture as much as possible. Set the cooker on low and cook for seven hours.

2. Start cooking the rice on the stove about 45 minutes before the chicken is finished, using approximately four cups of water for the two cups of rice.

3. When the chicken is cooked, taste and add salt and pepper as needed. Serve chicken and sauce over rice.


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