Crock Pot Cacciatore
Transform your weeknight dinner routine with this comforting and flavor-packed Crock Pot Cacciatore recipe. Perfectly seasoned, fall-off-the-bone chicken thighs simmer gently in a rich and hearty sauce made with crushed tomatoes, bell peppers, mushrooms, garlic, and aromatic herbs. This easy slow cooker dish requires minimal prep, as the crock pot does all the hard work, filling your home with mouthwatering aromas as it cooks. For an extra touch of Mediterranean flair, add sliced black olives during the final moments of cooking, and finish with a sprinkle of fresh parsley. Serve this savory classic over pasta, rice, or alongside crusty bread for a wholesome, satisfying meal that’s sure to impress the whole family. With just 15 minutes of prep time, Crock Pot Cacciatore is a fuss-free way to enjoy an Italian-inspired dinner any day of the week!
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skinless)
- 2 tablespoons Olive oil
- 1 medium-sized Yellow onion (diced)
- 4 cloves Garlic (minced)
- 2 medium-sized Bell peppers (sliced into strips)
- 8 ounces Mushrooms (sliced)
- 28 ounces Crushed tomatoes
- 2 tablespoons Tomato paste
- 1 cup Dry white wine (optional)
- 1 cup Chicken broth
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 2 pieces Bay leaves
- 0.5 cup Black olives (optional, sliced)
- 2 tablespoons Fresh parsley (chopped, for garnish)
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
Instructions
Heat the olive oil in a skillet over medium-high heat. Sear the chicken thighs on both sides until golden brown, about 3-4 minutes per side. Transfer the chicken to the crock pot.
In the same skillet, sauté the diced onion and minced garlic for 2-3 minutes until fragrant. Add the sliced bell peppers and mushrooms, and cook for another 3-4 minutes. Transfer the vegetables to the crock pot.
Add the crushed tomatoes, tomato paste, chicken broth, and white wine (if using) to the crock pot.
Sprinkle in the dried oregano, dried basil, bay leaves, salt, and black pepper. Stir to combine all the ingredients evenly.
Cover the crock pot with its lid and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is tender and fully cooked.
If desired, add the sliced black olives during the last 30 minutes of cooking for extra flavor.
Discard the bay leaves before serving. Garnish the dish with fresh parsley for a burst of freshness.
Serve the Crock Pot Cacciatore over cooked pasta, rice, or with crusty bread. Enjoy!
Nutrition Facts
Calories |
259 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.1 g | 17% | |
| Saturated Fat | 2.7 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 620 mg | 27% | |
| Total Carbohydrate | 9.8 g | 4% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 4.8 g | ||
| Protein | 19.3 g | 39% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 47 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 566 mg | 12% | |
*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.
