Slow Cooker Chicken Cacciatore With Potatoes
User Reviews
4.4
Slow Cooker Chicken Cacciatore With Potatoes
Description
This slow cooker recipe brings together bone-in chicken thighs seasoned with salt and pepper, layered over baby potatoes before adding minced garlic, onion, diced bell peppers, sliced carrots, crushed tomatoes, tomato paste, and a mix of dried herbs. The optional addition of red wine or beef broth enriches the sauce’s flavor complexity. Cooking on low or high for several hours tenderizes the chicken, allowing flavors to meld deeply.
The final stage includes stirring in sliced mushrooms and black olives, which contribute earthiness and briny notes. The sauce thickens and coats the ingredients, delivering a comforting texture. Serving suggestions include pairing with rice, pasta, or spaghetti squash to soak up the flavorful sauce.
The dish is ideal for a hands-off, hearty meal showcasing classic Italian flavors and tender chicken contrasted with soft potatoes and vegetables, all in a richly tomato-based broth.
If tomato passata is unavailable, crushed tomatoes can be used as an effective substitute without altering the final result significantly.
Ingredients
- 6 chicken thighs bone-in, skin on or off
- 1 pinch salt to season
- 1 pinch black pepper to season
- 2 tablespoons olive oil more if needed
- 2 pounds baby potato quartered
- 2 tablespoons garlic minced, or 8 cloves
- 1 medium onion roughly chopped
- 1 small yellow bell pepper deseeded and diced
- 1 small red pepper deseeded and diced
- 2 carrot peeled and sliced
- 14 oz crushed tomatoes canned
- 14 oz tomato passata tomato sauce or puree for US readers
- 150 ml red wine optional - substitute with beef broth if desired
- 2 tablespoons tomato paste
- 2 tablespoons parsley chopped, freshly
- 1 teaspoon basil dried
- 1 teaspoon oregano dried
- 1 beef bouillon cube crushed
- 1 teaspoon salt adjust to your taste
- 1 pinch black pepper adjust to your taste
- ½ teaspoon red pepper flakes optional
- 1 cup mushrooms sliced
- ½ cup black olives pitted
Instructions
- Optional step: Season chicken with salt and pepper. Heat a small amount of oil in a pan or skillet. Sear skin-side down (if using skin on thighs) first for 3 minutes, until deep golden brown. Rotate and sear the other side for a further 3 minutes.
- Arrange the potatoes in a 6qt slow cooker bowl in single layer. Place the chicken over the potatoes and add the rest of the ingredients over the chicken (except olives and mushrooms).
- Stir to combine; cover and cook on high for 4 hours, or low for 8 hours, until the chicken is tender and falling off the bone.
- Add in the mushrooms and olives in the last 30 minutes of cooking. Season with extra salt, to your tastes and serve.
- Serve over rice, pasta or spaghetti squash.
Notes
- For best flavor, sear the chicken thighs before slow cooking to develop a golden crust.
- Adding mushrooms and olives in the last 30 minutes maintains their texture and freshness.
- Serve with rice, pasta, or spaghetti squash to complement the rich sauce.
- Use crushed tomatoes if tomato passata is not available as a suitable substitute.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6serves
Amount Per Serving
Calories 398 kcal
% Daily Value*
| Calories | 398kcal | 20% |
| Carbohydrates | 46g | 15% |
| Protein | 27g | 54% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 97mg | 32% |
| Sodium | 999mg | 42% |
| Potassium | 1.664mg | 0% |
| Fiber | 8g | 32% |
| Sugar | 10g | 20% |
| Vitamin A | 4.229IU | 0% |
| Vitamin C | 72mg | 80% |
| Calcium | 101mg | 10% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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