How To Make Chicken Cacciatore in a Slow Cooker
Hot stews and pot roasts are just some of the deletcable meals you get out of a slow cooker. It takes a bit of patience but it’s worth every meat-melting bite. You’ll enjoy the cooking as well as the eating with these slow cooker recipes.
Serves:
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 can (14 ounces) diced tomatoes
- 1 can (6 ounces) tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 cup chicken broth
- 1/4 cup red wine (optional)
- Fresh parsley, chopped (for garnish)
Instructions
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Season the chicken thighs with salt and pepper.
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Heat the olive oil in a skillet over medium heat. Brown the chicken thighs on both sides, about 3-4 minutes per side. Transfer the chicken to the slow cooker.
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In the same skillet, add the onion, garlic, and bell peppers. Sauté until the vegetables are softened, about 5 minutes. Transfer the vegetables to the slow cooker.
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Add the diced tomatoes, tomato paste, dried oregano, dried basil, dried thyme, chicken broth, and red wine (if using) to the slow cooker. Stir to combine everything well.
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Cover the slow cooker and cook on low for 6 hours or on high for 3-4 hours, until the chicken is tender and cooked through.
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Serve the chicken cacciatore over cooked pasta or rice. Garnish with fresh parsley.
Nutrition
- Calories : 290kcal
- Total Fat : 12g
- Saturated Fat : 2g
- Cholesterol : 88mg
- Sodium : 830mg
- Total Carbohydrates : 16g
- Dietary Fiber : 4g
- Sugar : 9g
- Protein : 28g
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