Slow Cooker Chicken Cacciatore
A rustic slow-cooked Italian dish featuring chicken thighs, tomatoes, and bell peppers, perfect for busy weeknights and family dinners.
Ingredients
Main Ingredients
- 4 pieces chicken thighs (bone-in, skin-on recommended) Can substitute with boneless chicken breasts.
- 1 can 14.5 oz diced tomatoes Use tomatoes with juices.
- 1 medium onion, sliced
- 2 pieces bell peppers, sliced (any color)
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper, to taste
- Olive oil, for browning
Instructions
Preparation
- Pat the chicken thighs dry and season both sides with salt and pepper.
- Heat a couple tablespoons of olive oil in a skillet over medium heat. Brown the thighs 3–4 minutes per side until golden.
- Transfer the browned chicken to the slow cooker.
- Add the diced tomatoes (with juices), sliced onion, sliced bell peppers, minced garlic, chicken broth, dried oregano, and dried basil. Stir gently to combine around the chicken.
Cooking
- Cover and cook on low for 6–8 hours, or on high for about 4 hours until the chicken is tender and reaches an internal temperature of 165°F (74°C).
- Taste the sauce and adjust salt and pepper.
- Serve hot over pasta, mashed potatoes, or with crusty bread to soak up the sauce.
Notes
Browning the chicken adds flavor. This dish tastes better the next day as the flavors meld. It's freezer-friendly - cool and freeze for up to 3 months. Reheat gently to 165°F (74°C). Skip browning if short on time but it enhances the flavor.