Slow Cooker Chicken Cacciatore
User Reviews
4.4
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Prep Time
20 mins
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Cook Time
4 hrs
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Total Time
4 hrs 20 mins
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Servings
8 to 10
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Calories
205 kcal
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Course
Main Course
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Cuisine
Italian
Slow Cooker Chicken Cacciatore
Description
This recipe starts by seasoning and browning bone-in, skinless chicken thighs to develop flavor and texture. Sautéed garlic and onions are added along with crushed tomatoes, colorful bell peppers, shiitake mushrooms, and aromatic thyme and bay leaves. The slow cooker gently melds these ingredients over several hours, creating a thick, hearty sauce that infuses the meat with savory and herbal notes.
After slow cooking, the chicken is shredded off the bone and stirred back into the sauce, allowing the tender meat to soak up the rich flavors. The combination of vegetables and slow cooking yields a deep, well-rounded taste with a balance of sweetness from the peppers and umami from the mushrooms.
This cacciatore pairs well with pasta, polenta, or roasted vegetables and can be finished with fresh parsley and grated Parmesan cheese for brightness and a creamy salty touch. Its make-ahead nature suits slow cooking and easy meal planning.
Ingredients
- 10 chicken thigh about 5 ounces each, trimmed, bone-in, skinless
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- olive oil cooking spray or extra virgin olive oil
- 5 garlic finely chopped or pressed, cloves
- ½ large yellow onion , chopped
- 1 28- ounce crushed tomatoes canned
- ½ medium green bell pepper , chopped
- ½ medium red bell pepper , chopped
- 8 ounces shiitake mushrooms , sliced
- 2 prigs thyme fresh
- 2 bay leaf
- parsley fresh, for garnish
- Parmesan Cheese grated
Instructions
- Generously season the chicken with the salt and pepper. Heat a large nonstick skillet over medium-high heat. Coat with cooking spray or a drizzle of olive oil and then add the chicken. Cook until nicely browned, about 3-4 minutes per side. Transfer to a slow cooker.
- Reduce the heat under the skillet to medium and coat with more cooking spray or another drizzle of olive oil. Add the garlic and onion and cook until soft, about 3-4 minutes, stirring occasionally. Transfer to the slow cooker.
- Add the tomatoes, bell peppers, mushrooms, thyme and bay leaves to the slow cooker. Stir to combine.
- Cover and cook on high for 4 hours or on low for 8 hours.
- Discard the bay leaf and transfer the chicken to a large plate or cutting board. Pull the chicken meat from the bones (discard the bones), shred the meat and return it to the sauce. Stir in the parsley. Serve with pasta, polenta or spaghetti squash topped with Parmesan cheese.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8to 10
Amount Per Serving
Calories 205 kcal
% Daily Value*
| Calories | 205kcal | 10% |
| Carbohydrates | 12g | 4% |
| Protein | 27g | 54% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 121mg | 40% |
| Sodium | 253mg | 11% |
| Potassium | 750mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 524IU | 10% |
| Vitamin C | 27mg | 30% |
| Calcium | 52mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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