Slow Cooker Crock Pot Chicken Cacciatore
Immerse yourself in the comforting flavors of Italy with this Slow Cooker Crock Pot Chicken Cacciatore. This hearty, one-pot wonder marries tender, fall-off-the-bone chicken thighs with a vibrant medley of bell peppers, onions, and garlic, all slow-simmered in a rich tomato and white wine sauce. The addition of herbs like oregano and basil, along with optional black olives and a hint of crushed red pepper flakes, creates a depth of flavor that’s irresistible. Perfect for busy weeknights or leisurely family dinners, this easy slow cooker recipe requires just 15 minutes of prep before letting your crock pot do all the work. Serve this savory dish over pasta, rice, or creamy polenta for a restaurant-quality meal that’s as satisfying as it is simple.
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Recipe Information
Ingredients
- 6 pieces bone-in, skinless chicken thighs
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 medium bell pepper, sliced (red, green, or yellow)
- 4 cloves garlic, minced
- 28 ounces crushed tomatoes
- 2 tablespoons tomato paste
- 1 cup dry white wine (or chicken broth)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon crushed red pepper flakes (optional)
- 0.5 cup black olives, sliced (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat the olive oil in a large skillet over medium-high heat. Add the chicken thighs and sear until golden brown on both sides, about 3-4 minutes per side. Remove the chicken and set aside.
In the same skillet, add the diced onion, bell peppers, and minced garlic. Sauté until softened, about 4-5 minutes.
Transfer the sautéed vegetables to the slow cooker, and place the seared chicken thighs on top.
In a large mixing bowl, combine the crushed tomatoes, tomato paste, white wine (or chicken broth), dried oregano, dried basil, salt, black pepper, and crushed red pepper flakes (if using). Mix well.
Pour the tomato mixture over the chicken and vegetables in the slow cooker, ensuring the chicken is fully coated.
If using black olives, sprinkle them over the top.
Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and fully cooked (165°F/74°C internal temperature).
Once cooked, taste and adjust the seasoning with additional salt and pepper if needed.
Garnish with freshly chopped parsley before serving.
Serve hot over cooked pasta, rice, or polenta, if desired.
Nutrition Facts
Calories |
2874 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.5 g | 192% | |
| Saturated Fat | 36.3 g | 182% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 981 mg | 327% | |
| Sodium | 4118 mg | 179% | |
| Total Carbohydrate | 93.8 g | 34% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 47.0 g | ||
| Protein | 249.5 g | 499% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 398 mg | 31% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 5476 mg | 117% | |
*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.
