Crock Pot Chicken Cacciatore (Print-Friendly Version)
Chicken, peppers, and olives slow cooked in a savory tomato sauce for a flavorsome Italian-style dinner.
# Ingredients:
01 -
6 chicken thighs, skinless and bone-in (or 4 boneless skinless chicken breasts)
02 -
1/2 teaspoon salt
03 -
1/4 teaspoon ground black pepper
04 -
1 medium onion, diced
05 -
1 red bell pepper, sliced
06 -
4 oz mushrooms, sliced
07 -
28 oz crushed tomatoes, 1 can
08 -
1 tablespoon tomato paste
09 -
1 tablespoon minced garlic (or 3 cloves)
10 -
2 teaspoons dried oregano
11 -
1/2 cup pitted olives (e.g., Kalamata, green, or black olives)
12 -
1/2 cup cooking wine (red or white wine)
13 -
Fresh herbs (parsley or basil), optional for garnish
# Steps:
01 -
Season both sides of the chicken with salt and pepper.
02 -
Place the chicken in the bottom of the slow cooker, overlapping only as much as necessary. Top with onions, peppers, mushrooms, crushed tomatoes, garlic, oregano, olives, and wine. Stir gently.
03 -
Cover and cook on LOW for 4-6 hours or until an instant-read thermometer inserted into the chicken reads 165°F (74°C). Alternatively, cook on HIGH for 2-3 hours. Boneless chicken breasts need 3 hours on LOW or 1 ½ - 2 hours on HIGH.
04 -
When the chicken is done cooking, transfer it to a serving platter and cover with aluminum foil.
05 -
If desired, thicken the sauce by adding 1 tablespoon of cornstarch mixed with 2 tablespoons of water to the crock pot. Cover and cook on HIGH for 15 minutes. Alternatively, cook the sauce in a skillet on medium heat for 3-5 minutes to thicken faster.
06 -
Taste the sauce and adjust salt as needed.
07 -
Serve the chicken over pasta and spoon extra sauce on top. Garnish with fresh parsley or herbs if desired.
# Notes:
01 -
To make the dish spicy, add ½-1 teaspoon of red chili flakes to the sauce.