Slow Cooker Chicken Cacciatore (Print)

Tender chicken in rich tomato sauce with vegetables and herbs, slow-cooked to perfection

# What You 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 tsp dried oregano
10 - 1 tsp dried basil
11 - 1/2 tsp dried thyme
12 - 1/2 tsp salt
13 - 1/4 tsp black pepper
14 - 1/4 tsp crushed red pepper flakes (optional)
15 - 2 tbsp capers, drained
16 - 1/3 cup pitted black olives, sliced

→ To Finish

17 - 2 tbsp fresh parsley, chopped
18 - Freshly grated Parmesan cheese (optional, for serving)

# How to Make:

01 - Lightly season the chicken thighs with salt and pepper on both 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 depth of flavor.
03 - Place the sliced onions, bell peppers, mushrooms, and garlic in the bottom of the slow cooker, creating an even bed for the chicken.
04 - Arrange the browned chicken thighs on top of the vegetable layer in a single layer.
05 - Pour in the diced tomatoes, crushed tomatoes, and white wine (or broth). Add the oregano, basil, thyme, salt, black pepper, and crushed red pepper flakes. Stir gently to distribute the seasonings.
06 - Scatter the capers and black olives evenly over the top of 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, and the sauce is rich and flavorful.
08 - Taste the sauce and adjust salt, pepper, or herbs if needed before serving.
09 - Sprinkle with chopped fresh parsley and serve hot. Optionally top with freshly grated Parmesan cheese. Pair with crusty bread, polenta, or gluten-free pasta if desired.

# Expert Advice:

01 -
  • The sauce develops this incredible depth that tastes like you spent hours stirring when you barely did anything
  • It feeds a crowd with almost zero active time, leaving you free for actual life
  • The leftovers somehow taste even better the next day
02 -
  • Searing the chicken first isn't strictly necessary but it creates those caramelized bits that make the sauce taste restaurant quality
  • The sauce will seem thin at first but it thickens beautifully as it cooks and the vegetables break down
03 -
  • Don't lift the lid too often while it cooks, every time you do you add 15-20 minutes to the cooking time
  • If you have time, sauté the vegetables before adding them to the slow cooker for even deeper flavor

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