Slow Cooker Chicken Cacciatore
Transform your next dinner into an effortless gourmet experience with this Slow Cooker Chicken Cacciatore! Packed with the bold, rustic flavors of Italy, this dish features tender, fall-off-the-bone chicken thighs simmered to perfection in a rich tomato-based sauce infused with garlic, onion, bell peppers, cremini mushrooms, and a splash of dry red wine. Seasoned with aromatic herbs like oregano, basil, and thyme, and finished with a touch of heat from crushed red pepper flakes, this hearty recipe is perfect for a comforting family meal. The slow cooker does all the hard work, making it ideal for busy weekdays or leisurely weekends. Serve it over pasta, fluffy rice, or with crusty bread to soak up every last drop of the savory sauce. With minimal prep and maximum flavor, this dish is your go-to for an easy yet impressive slow cooker chicken dinner.
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Recipe Information
Ingredients
- 6 chicken thighs (bone-in, skinless)
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 3 garlic cloves, minced
- 1 large red bell pepper, sliced
- 1 large green bell pepper, sliced
- 250 grams cremini mushrooms, sliced
- 400 grams diced tomatoes (canned)
- 2 tablespoons tomato paste
- 120 milliliters dry red wine
- 120 milliliters low-sodium chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoons dried thyme
- 0.25 teaspoons crushed red pepper flakes
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Season chicken thighs with salt and black pepper, then sear them in the skillet for 2-3 minutes per side until golden brown. Remove and set aside.
Add the remaining 1 tablespoon of olive oil to the same skillet. Sauté the onion and garlic for 2-3 minutes until softened.
Add the red and green bell peppers and mushrooms to the skillet and cook for another 5 minutes until slightly tender. Transfer the mixture to the slow cooker.
In the slow cooker, add the canned diced tomatoes, tomato paste, dry red wine, chicken broth, dried oregano, basil, thyme, crushed red pepper flakes, and bay leaf. Stir to combine.
Nestle the seared chicken thighs into the sauce, making sure they are mostly submerged.
Cover the slow cooker with the lid and cook on low heat for 6-7 hours or on high heat for 3-4 hours, until the chicken is tender and cooked through.
Remove the bay leaf before serving. Taste and adjust seasoning with additional salt or pepper if needed.
Garnish with freshly chopped parsley and serve hot over pasta, rice, or with crusty bread.
Nutrition Facts
Calories |
1941 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.0 g | 124% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 3663 mg | 159% | |
| Total Carbohydrate | 73.3 g | 27% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 40.0 g | ||
| Protein | 176.0 g | 352% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 270 mg | 21% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 4390 mg | 93% | |
*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.
