Bone-in chicken thighs stay juicy in this slow cooker chicken cacciatore, simmering in diced tomatoes, a little tomato paste, and plenty of garlic. Dried oregano and a cup of broth keep the sauce rustic and rich by the time dinner rolls around.
Perfect for busy weeknights, this recipe requires just a few simple steps and can be served over pasta, rice, or with crusty bread to soak up the delicious sauce.
Easy Slow Cooker Chicken Cacciatore Recipe
acciatore features chicken thighs simmered in a savory tomato sauce with onions, bell peppers, and Italian spices. The slow cooking process enhances the flavors and tenderness of the chicken, making it a satisfying dish for any occasion. The recipe takes about 6-8 hours in the slow cooker and serves 4-6 people.
Ingredients
- 4 bone-in chicken thighs, skin removed
- 1 medium onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup chicken broth
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt, adjust to taste
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- Fresh parsley, chopped for garnish
Instructions
- Prepare the Chicken: Season the chicken thighs with salt and pepper. Place them in the slow cooker.
- Add Vegetables: Layer the sliced onions, bell peppers, and minced garlic over the chicken.
- Mix Sauce Ingredients: In a bowl, combine the diced tomatoes, chicken broth, tomato paste, oregano, basil, and red pepper flakes. Pour the mixture over the chicken and vegetables.
- Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and cooked through.
- Serve: Once cooked, remove the chicken and shred it if desired. Return it to the sauce and stir to combine. Serve hot, garnished with fresh parsley.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Total Time: 6-8 hours 15 minutes
Nutrition Information
- Servings: 4-6 servings
- Calories: 320kcal
- Fat: 10g
- Protein: 30g
- Carbohydrates: 20g
I like to serve this over polenta or egg noodles so the sauce has something to cling to. It is a dish that feels like it came from someone’s grandmother, even on a busy Tuesday.
