Slow Cooker Chicken Cacciatore
Bone-in chicken thighs braise with bell peppers, mushrooms, tomatoes and Italian seasoning. Olives go in at the end for a salty finish.
6
servings15
minutes4
hoursBone-in chicken thighs braise with bell peppers, mushrooms, tomatoes and Italian seasoning. Olives go in at the end for a salty finish.
Ingredients
8 bone-in, skin-on chicken thighs
Salt and black pepper, to season the chicken
1 green bell pepper, sliced
1 red bell pepper, sliced
1 yellow onion, sliced
8 ounces mushrooms, sliced
3 cloves garlic, minced
1 can (14 ounces) tomato sauce
1 can (14 ounces) diced tomatoes
1/2 cup chicken stock
2 teaspoons Italian seasoning
1/2 teaspoon red pepper flakes
1/4 cup kalamata olives, sliced
Directions
- Season the chicken thighs on both sides with salt and pepper. Slice the peppers, onion and mushrooms with a santoku knife into pieces about the same size.
- Layer the peppers, onion, mushrooms and garlic in the slow cooker. Lay the chicken on top.
- Mix the tomato sauce, diced tomatoes, chicken stock, Italian seasoning and red pepper flakes. Pour the mixture over the chicken.
- Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours. Keep the lid closed.
- Check that the thickest thigh reads 165°F and that the meat pulls from the bone. Move the chicken to a plate.
- Skim any fat from the top of the sauce with a spoon.
- Stir in the olives and cook the sauce for another 15 minutes uncovered. It should look thick enough to coat the chicken.
- Return the chicken to the sauce, spoon the sauce over it and serve.
Notes
- Swap the olives for 1 1/2 tablespoons of capers. Remove the skin before serving if you want a lighter dish. Leftovers keep 3 to 4 days and reheat well.
Why slow cooker chicken cacciatore works
Bone-in thighs hold up through hours of cooking and give the sauce more body. Peppers and mushrooms release liquid as they soften, so the sauce tastes layered. Cooking the sauce uncovered at the end thickens it until it clings to the meat.
Olives added at the end stay firm and salty.
Serving and swaps
Serve over pasta, polenta or crusty bread. Capers work in place of olives. Do not use boneless breasts. They dry out in this long a cook.
Storage and a common mistake
The common mistake is skipping the skim. Fat on top makes the sauce greasy.
Leftovers reheat well in a covered pan over low heat. They taste even better the next day.
Peppers and mushrooms
Cut vegetables into chunky pieces, since they soften a lot. Mushrooms shrink, so slice them thick. Red peppers add sweetness, and green ones add a slightly bitter edge. Crushed red pepper at the table helps those who like heat. Serve it the day after for the deepest flavor. The sauce settles and the chicken soaks it up.
Part of: 28 Easy Crockpot Recipes for Cozy Fall Nights
