Slow Cooker Chicken Cacciatore With Potatoes
A comforting one-pot meal featuring tender chicken thighs and creamy potatoes cooked in a savory tomato sauce with herbs.
Ingredients
Main Ingredients
- 2-3 pounds bone-in, skin-on chicken thighs (or drumsticks) Boneless breasts work but reduce cook time.
- 1.5-2 pounds baby or new potatoes, halved if large Use Yukon gold or small red potatoes if baby potatoes aren’t available.
- 1 large onion, thinly sliced
- 2 pieces bell peppers (red or yellow), sliced
- 3-4 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes or a mix of diced + puree
- 0.5 cup low-sodium chicken broth
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon crushed red pepper (optional)
- 1 piece bay leaf
- 2 tablespoons olive oil (for browning)
- to taste salt and pepper
- for finishing Fresh parsley, chopped
- 1 tablespoon red wine vinegar or chopped capers (optional) For brightness.
Instructions
Preparation
- Pat chicken dry and season generously with salt and pepper.
- Heat olive oil in a skillet over medium-high heat. Brown chicken skin-side down for 3-4 minutes until golden (skip if short on time).
- Transfer onion, peppers, garlic, tomatoes, tomato paste, broth, oregano, basil, bay leaf, and crushed red pepper into the slow cooker. Stir to combine.
- Nestle the browned chicken into the sauce, skin-side up. Arrange potatoes around and on top of chicken.
Cooking
- Cover and cook on low for 4-6 hours or high for 2.5-3 hours until chicken reaches an internal temperature of 165°F (74°C) and potatoes are tender.
- Before serving, remove bay leaf, stir in red wine vinegar or capers if using, and sprinkle with fresh parsley.
Notes
If you prefer a thicker sauce, remove the chicken and potatoes when done, then whisk a slurry of 1 tbsp cornstarch + 2 tbsp cold water into the sauce and cook on high under the lid for 15–20 minutes.