Crock Pot Chicken Cacciatore
Easy Crock Pot Chicken Cacciatore - Tender chicken thighs slow-cooked in a rich tomato sauce with peppers, mushrooms, and herbs. A simple, flavorful meal perfect for serving over pasta, rice, or polenta!
Servings 6
Calories 241kcal
Equipment
Ingredients
- 6 bone-in skinless chicken thighs
- 2 tablespoons olive oil divided
- 1 large onion diced
- 3 cloves garlic minced
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 8 ounces mushrooms sliced
- 28 oz crushed tomatoes
- 1 cup chicken stock
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon red pepper flakes optional
- 1/4 cup capers optional
- 1/4 cup fresh parsley chopped
Instructions
Get prepped
- Dice the onion and mince the garlic. Slice the bell peppers and mushrooms. Measure out the spices. Open the crushed tomatoes and chicken broth.
Sear the chicken
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Sear the chicken thighs on both sides until golden brown, about 3 minutes per side. Transfer the chicken to the crock pot.
Sauté the veggies
- In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the onion, garlic, bell peppers, and mushrooms until softened and fragrant, about 5 minutes. Transfer the vegetables to the crock pot.
Deglaze and mix the sauce
- Pour the chicken broth into the skillet to deglaze, scraping up any browned bits. Add the crushed tomatoes, oregano, basil, salt, black pepper, and red pepper flakes if using. Stir everything together to combine.
Assemble and cook
- Pour the tomato mixture over the chicken and vegetables in the crock pot. Stir gently to distribute the sauce evenly. Cover and cook on low for 6-8 hours, or until the chicken is tender and fully cooked.
Finish and serve
- Stir in the capers, if using, and sprinkle with fresh parsley. Serve over pasta, rice or mashed potatoes.
- Devour.
Notes
Deglazing step adds depth to the flavor, so don't skip it!
Make it richer by adding a splash of red wine to the skillet while deglazing.
Vegetable options like zucchini or eggplant can be added for variety. How to Store Leftovers Fridge. Store in an airtight container for up to 3 days.
Freezer. Freeze in individual portions for up to 3 months. Thaw in the fridge overnight before reheating.
Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if the sauce has thickened.
Make it richer by adding a splash of red wine to the skillet while deglazing.
Vegetable options like zucchini or eggplant can be added for variety. How to Store Leftovers Fridge. Store in an airtight container for up to 3 days.
Freezer. Freeze in individual portions for up to 3 months. Thaw in the fridge overnight before reheating.
Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if the sauce has thickened.
Nutrition
Calories: 241kcal | Carbohydrates: 17g | Protein: 24g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 823mg | Potassium: 917mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1257IU | Vitamin C: 60mg | Calcium: 85mg | Iron: 4mg
