Crock Pot Chicken Cacciatore
Slow-cooked to perfection, this Crock Pot Chicken Cacciatore is a comforting, Italian-inspired dish that transforms tender chicken thighs into a symphony of rich, savory flavors. Simmered in a luscious tomato-based sauce infused with garlic, onions, bell peppers, and aromatic herbs like oregano, basil, and thyme, this recipe is as easy as it is delicious. Perfect for busy weeknights, the Crock Pot does all the heavy lifting, creating a melt-in-your-mouth meal with minimal effort. Serve it over pasta, rice, or creamy polenta to soak up every drop of the hearty sauce. Best of all, this stress-free dinner is family-friendly, loaded with nutritious veggies, and bursting with rustic Italian charm.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skinless)
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 medium red bell pepper, sliced
- 1 medium green bell pepper, sliced
- 2 medium carrots, sliced
- 28 ounces crushed tomatoes
- 2 tablespoons tomato paste
- 1 cup chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon dried thyme
- 0.25 teaspoon red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional for garnish)
- 4 cups cooked pasta, rice, or polenta (for serving)
Instructions
Season the chicken thighs with salt and black pepper on both sides.
Heat olive oil in a large skillet over medium-high heat. Add the chicken thighs and sear for 2-3 minutes per side until golden brown. Remove from the skillet and set aside.
In the same skillet, add diced onions and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute. Remove from heat.
Place the seared chicken thighs in the bottom of the Crock Pot.
Add the cooked onions and garlic, followed by sliced red and green bell peppers and carrots.
Pour the crushed tomatoes, tomato paste, and chicken broth over the chicken and vegetables.
Sprinkle in the oregano, basil, thyme, and red pepper flakes. Add salt and black pepper to taste.
Stir gently to combine the ingredients, ensuring the chicken is mostly submerged in the sauce.
Cover the Crock Pot and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and fully cooked (internal temperature of 165°F).
Before serving, taste the sauce and adjust seasonings as needed.
Garnish with freshly chopped parsley, if desired, and serve over cooked pasta, rice, or polenta.
Nutrition Facts
Calories |
494 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.0 g | 17% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 525 mg | 23% | |
| Total Carbohydrate | 65.6 g | 24% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 10.4 g | ||
| Protein | 29.2 g | 58% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 68 mg | 5% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 929 mg | 20% | |
*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.
