Crock Pot Chicken Cacciatore
A hearty and flavorful Italian-inspired chicken cacciatore slow-cooked to tender perfection with tomatoes, bell peppers, mushrooms, and aromatic herbs.
- 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, thinly sliced
3 cloves garlic, minced
1 red bell pepper, sliced into strips
1 green bell pepper, sliced into strips
8 ounces cremini mushrooms, sliced
1 (28-ounce) can crushed tomatoes
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
2 tablespoons capers, drained
1/4 cup chopped fresh parsley
Instructions
Season the chicken thighs evenly 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 until golden brown, about 4-5 minutes per side. Remove chicken and set aside.
In the same skillet, add the sliced onion and cook for 3 minutes until slightly softened.
Add the minced garlic, red bell pepper, green bell pepper, and sliced mushrooms to the skillet. Cook for another 4 minutes, stirring occasionally.
Transfer the sautéed vegetables to the crock pot.
Add the crushed tomatoes, chicken broth, dried oregano, dried basil, dried thyme, and crushed red pepper flakes to the crock pot. Stir to combine.
Nestle the seared chicken thighs into the tomato and vegetable mixture in the crock pot.
Cover and cook on low for 6 hours, or until the chicken is tender and cooked through.
About 15 minutes before serving, stir in the capers and chopped fresh parsley.
Serve hot over cooked pasta, rice, or polenta as desired.