Chicken Cacciatore Stew Crock Pot
Transform your dinner routine with the rustic charm of this Chicken Cacciatore Stew, made effortlessly in a Crock Pot. This slow-cooked Italian classic features tender, bone-in chicken thighs simmered to perfection in a hearty medley of crushed tomatoes, bell peppers, carrots, mushrooms, and aromatic herbs like oregano and basil. A splash of optional dry white wine deepens the flavor profile, while a subtle kick of red pepper flakes keeps it exciting. With just 20 minutes of prep time, this rich, savory stew becomes a hands-off masterpiece, filling your kitchen with irresistible aromas as it cooks. Serve it over pasta, rice, or with crusty bread to soak up the flavorful sauce for the ultimate comfort meal. Perfect for busy weeknights or cozy weekends, this recipe is a guaranteed hit for your family table!
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Recipe Information
Ingredients
- 6 pieces Bone-in, skinless chicken thighs
- 2 tablespoons Olive oil
- 1 large, chopped Yellow onion
- 4 minced Garlic cloves
- 2 large, chopped Bell peppers (red, yellow, or green)
- 2 large, peeled and sliced Carrot
- 8 ounces, sliced Baby bella mushrooms
- 28 ounces (1 can) Crushed tomatoes
- 1 cup Chicken broth
- 0.5 cup Dry white wine (optional)
- 2 tablespoons Tomato paste
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 whole Bay leaf
- 0.5 teaspoon Red pepper flakes (optional)
- 1 teaspoon (adjust to taste) Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons, chopped (for garnish) Fresh parsley
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Season the chicken thighs with salt and pepper, then sear them in the skillet for 2-3 minutes per side until golden brown. Transfer to the Crock Pot.
In the same skillet, add the remaining olive oil and sauté the onion until softened, about 3 minutes.
Add the garlic, bell peppers, carrots, and mushrooms to the skillet. Cook for an additional 4-5 minutes until slightly softened. Transfer the vegetables to the Crock Pot.
Pour the crushed tomatoes, chicken broth, and white wine (if using) over the vegetables and chicken in the Crock Pot.
Stir in the tomato paste, oregano, basil, bay leaf, and red pepper flakes (if using). Adjust seasoning with additional salt and pepper if needed.
Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the chicken is tender and easily pulls away from the bone.
Remove and discard the bay leaf. If desired, shred the chicken slightly with forks or leave the thighs whole for serving.
Serve warm, garnished with fresh parsley. Pair with crusty bread, pasta, or rice if preferred.
Nutrition Facts
Calories |
766 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.4 g | 22% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 98 mg | 33% | |
| Sodium | 670 mg | 29% | |
| Total Carbohydrate | 119.6 g | 44% | |
| Dietary Fiber | 26.1 g | 93% | |
| Total Sugars | 80.5 g | ||
| Protein | 50.0 g | 100% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 265 mg | 20% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 5975 mg | 127% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
