Slow Cooker Chicken Cacciatore
A warm, pastoral-feeling dish that leans on a simple tomato base, colorful peppers, and tender chicken thighs. This Slow Cooker Chicken Cacciatore comes together with pantry staples and yields a comforting, flavorful meal with minimal hands-on time.
Ingredients
- 1.5 pounds bone-in, skin-on chicken thighs
- 1 medium yellow onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1/2 cup low-sodium chicken broth
- 1/2 cup sliced mushrooms
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon crushed red pepper flakes (optional)
- 2 tablespoons olive oil
- 1 cup pitted green olives (optional)
- to taste salt and black pepper
Instructions
- Season the chicken thighs with a pinch of salt and pepper. In a large skillet over medium-high heat, brown the chicken on both sides in a tablespoon of olive oil. This step adds color and depth, even though you’ll finish cooking in the slow cooker.
- Transfer the browned chicken to the slow cooker. In the same skillet, sauté the onion and peppers for 3–4 minutes until they start to soften. Add garlic and cook for another 30 seconds.
- Pour in the crushed tomatoes and chicken broth to loosen the fond from the pan. Stir in oregano, thyme, and red pepper flakes if using. Let it simmer for 1–2 minutes, then pour this mixture over the chicken in the slow cooker.
- Scatter the mushrooms and olives over the top. Cover and cook on low for 6–7 hours or until the chicken is tender and falls easily from the bone.
- Taste and adjust seasoning with salt and pepper. If you like a thicker sauce, remove the lid for the last 15–20 minutes of cooking to reduce a bit, or stir in a teaspoon of cornstarch slurry if you’re in a rush.
- Serve warm, spooning the sauce over the chicken and pairing with crusty bread, polenta, or pasta. A light sprinkle of fresh parsley or grated parmesan can finish the dish nicely.