Crock Pot Chicken and Sausage Cacciatore
Indulge in the rich, rustic flavors of Crock Pot Chicken and Sausage Cacciatore, a comforting one-pot meal that’s perfect for busy weeknights or slow Sunday dinners. This savory Italian-inspired dish combines tender, fall-apart chicken thighs and juicy Italian sausage with a medley of vibrant bell peppers, onions, and garlic, all simmered in a robust tomato-based sauce infused with aromatic herbs. The slow-cooker magic allows the flavors to meld beautifully while filling your home with an irresistible aroma. Whether served over pasta, rice, or paired with crusty bread for mopping up the sauce, this hearty recipe is as versatile as it is delicious. Plus, with just 20 minutes of prep work, it’s the ultimate set-it-and-forget-it dinner solution.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken thighs
- 4 links Italian sausage (mild or spicy)
- 1 medium Yellow onion, diced
- 2 medium Bell peppers (red, green, or yellow), sliced
- 4 cloves Garlic cloves, minced
- 28 ounces Diced tomatoes (canned, with juices)
- 2 tablespoons Tomato paste
- 1 cup Chicken broth
- 0.5 cup Dry red wine (optional)
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.25 teaspoon Crushed red pepper flakes (optional)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Heat a large skillet over medium heat and add the olive oil.
Brown the chicken thighs on both sides for about 2 minutes per side. Transfer them to the slow cooker.
In the same skillet, brown the Italian sausages for about 2-3 minutes per side. Slice them into thick pieces, then add them to the slow cooker.
Add the diced onion, sliced bell peppers, and minced garlic to the slow cooker.
Pour the diced tomatoes (along with their juices) into the slow cooker. Add the tomato paste, chicken broth, and red wine (if using).
Stir in the dried oregano, dried basil, crushed red pepper flakes (if using), salt, and black pepper.
Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is tender and fully cooked.
Before serving, taste the sauce and adjust seasoning if needed. Garnish with chopped fresh parsley.
Serve hot with crusty bread, over pasta, or alongside rice for a complete meal.
Nutrition Facts
Calories |
2411 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.8 g | 188% | |
| Saturated Fat | 40.4 g | 202% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 700 mg | 233% | |
| Sodium | 7070 mg | 307% | |
| Total Carbohydrate | 88.4 g | 32% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 49.9 g | ||
| Protein | 170.4 g | 341% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 400 mg | 31% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 4920 mg | 105% | |
*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.
