Slow Cooker Chicken Cacciatore (Printable)
Tender chicken in a savory tomato sauce with vegetables, herbs, capers, and olives.
# What You'll Need:
→ Poultry
01 - 5 bone-in, skinless chicken thighs (about 2.5 lbs)
→ Vegetables
02 - 1 large onion, sliced
03 - 2 bell peppers (red and yellow), sliced
04 - 3 garlic cloves, minced
05 - 1 cup button mushrooms, sliced
06 - 1 can (14 oz) diced tomatoes
07 - 1 can (14 oz) crushed tomatoes
→ Liquids
08 - 1/2 cup dry white wine or chicken broth
→ Spices & Herbs
09 - 2 teaspoons dried oregano
10 - 1 teaspoon dried basil
11 - 1/2 teaspoon dried thyme
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
14 - 1/4 teaspoon crushed red pepper flakes
15 - 2 tablespoons capers, drained
16 - 1/3 cup pitted black olives, sliced
→ To Finish
17 - 2 tablespoons fresh parsley, chopped
18 - Freshly grated Parmesan cheese (optional)
# How To Make It:
01 - Lightly season the chicken thighs with salt and pepper on all sides.
02 - In a large skillet over medium-high heat, sear the chicken thighs for 2-3 minutes per side until lightly browned. This optional step adds extra depth of flavor.
03 - Place the sliced onions, bell peppers, mushrooms, and garlic in the bottom of the slow cooker, distributing evenly.
04 - Arrange the browned chicken thighs on top of the vegetable layer.
05 - Pour in the diced tomatoes, crushed tomatoes, white wine or broth. Add oregano, basil, thyme, salt, black pepper, and crushed red pepper flakes. Stir gently to combine the liquid and spices.
06 - Scatter the capers and black olives over the mixture.
07 - Cover and cook on LOW for 6 hours or on HIGH for 3 hours, until the chicken is tender and pulls away easily from the bone.
08 - Taste the sauce and adjust salt, pepper, or herbs if needed.
09 - Sprinkle with chopped fresh parsley and serve hot. Top with grated Parmesan cheese if desired. Accompany with crusty bread, polenta, or pasta.
# Expert Tips:
01 -
- The sauce develops this incredible depth that tastes like it simmered all day even though you barely lifted a finger
- Leftovers somehow taste even better the next time around, if they last that long
02 -
- Searing the chicken first really does make a difference but I have skipped it plenty of busy weekdays and still loved the results
- The sauce thickens as it sits so if it looks too thin right after cooking give it ten minutes before judging
03 -
- If using boneless chicken breasts reduce the cooking time by about an hour so they do not dry out
- Sauteing the vegetables before adding them deepens the flavor but adds another pan to wash