Slow Cooker Chicken Cacciatore
Bone-in chicken thighs slowly simmer in a rich tomato sauce with bell peppers, mushrooms, and olives until deeply flavored and fork-tender. Plan ahead: cook time is 6 to 8 hours on low.
Ingredients
- 4 thighs bone-in, skin-on chicken thighs
- 1 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
- 28 oz crushed tomatoes
- 2 medium bell peppers (red or green), thinly sliced
- 8 oz cremini mushrooms, sliced
- 1 medium yellow onion, diced
- 4 cloves garlic cloves, minced
- 1/2 cup kalamata olives, pitted and halved
- 2 tbsp capers, drained
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/4 tsp red pepper flakes
- 1/4 cup fresh flat-leaf parsley, chopped
Instructions
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1
Season 4 thighs bone-in, skin-on chicken thighs on all sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.
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2
Add 1 medium diced yellow onion, 4 cloves minced garlic cloves, 2 medium thinly sliced bell peppers (red or green), and 8 oz sliced cremini mushrooms to the slow cooker. Stir in 28 oz crushed tomatoes, 1 tsp dried oregano, 1 tsp dried basil, and 1/4 tsp red pepper flakes.
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3
Nestle the chicken thighs skin-side up on top of the vegetable mixture. Scatter 1/2 cup pitted and halved kalamata olives and 2 tbsp drained capers over everything.
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4
Cook on Low for 6 to 8 hours or on High for 3 to 4 hours, until the chicken is very tender and reads at least 165°F (74°C) on an instant-read thermometer inserted into the thickest part of a thigh.
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5
If you prefer less liquid, uncover the slow cooker for the last 30 minutes on High to let the sauce reduce slightly.
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6
Serve the chicken over pasta, polenta, or crusty bread, spooning the sauce over the top. Garnish with 1/4 cup chopped fresh flat-leaf parsley.