Description
This Crockpot Chicken Cacciatore is a comforting Italian-style meal featuring tender chicken thighs simmered with tomatoes, bell peppers, mushrooms, garlic, and fragrant herbs. Prepared in a slow cooker after browning the chicken on the stovetop, the dish offers rich Mediterranean flavors with minimal hands-on time, making it perfect for a hearty family dinner.
Ingredients
Chicken and Seasonings
- 2 lb boneless, skinless chicken thighs
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp dried thyme
- ½ tsp smoked paprika
Vegetables and Aromatics
- 2 tbsp olive oil
- 1 medium yellow onion, sliced
- 1 red bell pepper, sliced
- 8 oz mushrooms, sliced
- 4 cloves garlic, minced
Tomato Base and Broth
- 1 can (28 oz) crushed tomatoes
- 2 tbsp tomato paste
- ½ cup chicken broth
Finishing Ingredients
- ½ cup pitted Kalamata olives
- ¼ cup fresh parsley, chopped
- 2 tbsp fresh basil, chopped
Serving Suggestions
- Cooked pasta, rice, polenta, or crusty bread for serving
Instructions
- Season the Chicken: In a bowl, season the boneless, skinless chicken thighs evenly with salt, black pepper, dried oregano, dried basil, dried thyme, and smoked paprika to infuse the meat with robust Italian herbs and spices.
- Brown the Chicken: Heat olive oil in a large skillet over medium-high heat. Sear the chicken thighs for 2–3 minutes on each side until browned, which helps lock in flavor and color. Then transfer the browned chicken to the slow cooker.
- Add Vegetables: Arrange the sliced onion, red bell pepper, mushrooms, and minced garlic evenly around and atop the chicken in the slow cooker, creating a flavorful vegetable base.
- Prepare Tomato Mixture: In a separate bowl, stir together the crushed tomatoes, tomato paste, and chicken broth until well combined, then pour this mixture evenly over the chicken and vegetables in the slow cooker.
- Slow Cook: Cover and cook on LOW for 5–6 hours or on HIGH for 2½–3½ hours until the chicken is tender and has reached an internal temperature of 165°F, allowing flavors to meld beautifully.
- Add Olives: During the last 20–30 minutes of cooking, stir in the pitted Kalamata olives to introduce a briny, savory element that complements the rich tomato sauce.
- Garnish and Serve: Once cooked, garnish with fresh chopped parsley and basil for brightness and herbaceous notes. Serve the chicken cacciatore hot over your choice of cooked pasta, rice, polenta, or alongside crusty bread to soak up the delicious sauce.
Notes
- Chicken thighs are ideal for slow cooking because they stay tender and flavorful.
- You can use boneless chicken breasts, but reduce the cooking time and check for doneness to prevent drying.
- Add sliced zucchini or spinach during the final 30 minutes of cooking for extra vegetables.
- Store leftovers in the refrigerator for up to 4 days to maintain freshness and flavor.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Category: Main Course, Dinner, Chicken Recipes, Slow Cooker, Comfort Food
- Method: Slow Cooking
- Cuisine: Italian, Mediterranean
