Slow Cooker Chicken Cacciatore
A comforting, hands-off dinner with tender chicken thighs simmered in a rich, herb-scented tomato braise with bell peppers, onions, mushrooms, and green olives.
Ingredients
Chicken and Base Ingredients
- 6 pieces bone-in, skin-on chicken thighs Use boneless for lower fat.
- 1 large onion, sliced
- 2 pieces bell peppers, sliced Mixed colors for visual appeal.
- 8 oz mushrooms, quartered Can substitute with canned artichokes.
- 3-4 cloves garlic, minced
- 1 can crushed tomatoes (28 oz)
- 1 can diced tomatoes (14 oz)
- 0.5 cup low-sodium chicken broth or dry white wine
- 2 tsp dried oregano
- 1 tsp dried basil Or 1 tbsp fresh mixed herbs.
- 0.33 cup pitted green olives, halved Can substitute with capers.
- to taste salt and pepper
- 2 tbsp olive oil For searing.
- 0.5 tsp red pepper flakes Optional for added spice.
- to finish fresh parsley
Instructions
Preparation
- Pat chicken dry and season with salt and pepper. If desired, sear thighs skin-side down in olive oil for 3–4 minutes until golden; flip and brown briefly. Transfer to a plate.
- In the same pan, sauté onion and bell peppers for 4–5 minutes until softened. Add mushrooms and garlic and cook for 2 more minutes.
Cooking
- Add the tomatoes, chicken broth (or wine), oregano, basil, and red pepper flakes to the slow cooker. Stir to combine.
- Nestle the chicken thighs into the tomato mixture, skin-side up if using skin-on.
- Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours. Chicken is done when it reaches an internal temperature of 165°F and is tender.
Finishing Touches
- Stir in olives (or capers) and a splash of vinegar or lemon juice. Taste and adjust seasoning.
- Garnish with chopped parsley and serve over your choice of polenta, pasta, rice, or with crusty bread.
Notes
For a thicker sauce, remove the lid during the last 20–30 minutes of cooking. For a glossy sauce, stir in 1–2 tbsp tomato paste or a cornstarch slurry.