Crock Pot Chicken Cacciatore
A hearty and flavorful Italian classic made easy in the crock pot. Tender chicken thighs simmered with tomatoes, bell peppers, onions, and Italian herbs for a comforting meal.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6
Ingredients
6 bone-in, skin-on chicken thighs
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
1 medium yellow onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
3 cloves garlic, minced
1 (28-ounce) can crushed tomatoes
1 (14.5-ounce) can diced tomatoes, undrained
1/2 cup low-sodium chicken broth
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes
1/4 cup chopped fresh parsley
Instructions
Season the chicken thighs with salt and black pepper on both sides.
Heat olive oil in a large skillet over medium-high heat.
Add the chicken thighs skin-side down and sear for 3-4 minutes until golden brown. Flip and sear the other side for 3 minutes. Remove chicken and set aside.
In the same skillet, add sliced onion, red bell pepper, and green bell pepper. Cook for 4-5 minutes until softened.
Add minced garlic and cook for 1 minute until fragrant.
Transfer the cooked vegetables to the crock pot.
Add crushed tomatoes, diced tomatoes with their juice, chicken broth, dried oregano, dried basil, dried thyme, and crushed red pepper flakes to the crock pot. Stir to combine.
Place the seared chicken thighs on top of the tomato mixture in the crock pot.
Cover and cook on low for 6 hours or until the chicken is tender and cooked through.
About 10 minutes before serving, sprinkle chopped fresh parsley over the cacciatore and stir gently.
Serve hot over cooked pasta, rice, or crusty bread.