Description

Ever wondered how a simple dish can transport you straight to an Italian countryside kitchen? That’s the charm of Slow Cooker Chicken Cacciatore! This hearty, rustic meal combines tender chicken thighs with a rich tomato sauce, vibrant veggies, and fragrant herbs for a dinner that’s both comforting and flavorful

Ingredients

The beauty of Slow Cooker Chicken Cacciatore lies in its simple, wholesome ingredients. Each one adds flavor, color, or texture to create a robust, satisfying dish. Here’s what you’ll need:

Boneless, Skinless Chicken Thighs (4): Juicy and tender, they hold up well in the slow cooker and absorb the sauce.
- Substitution: Bone-in thighs (remove skin to avoid greasiness) or chicken breasts (check for doneness earlier to avoid dryness).
Diced Tomatoes (1 can, 14 oz, undrained): Forms the rich, tangy base of the sauce.
- Substitution: Fresh diced tomatoes (about 1½ cups) or crushed tomatoes for a smoother sauce.
Bell Pepper (1, sliced): Adds sweetness and color (red, yellow, or green work).
- Substitution: Another bell pepper or mild poblano for a slight kick.
Onion (1, sliced): Brings savory depth and a bit of crunch.
- Substitution: Shallots or red onion for a milder, sweeter flavor.
Garlic (3 cloves, minced): Infuses the sauce with warm, aromatic flavor.
- Substitution: ¾ tsp garlic powder if fresh isn’t available.
Dried Oregano (1 tsp): Adds earthy, Mediterranean flavor.
- Substitution: Fresh oregano (1 tbsp) or Italian seasoning.
Dried Basil (1 tsp): Brings a sweet, herbaceous note.
- Substitution: Fresh basil (2 tbsp, added after cooking) or dried thyme.
Salt and Pepper (to taste): Enhances all the flavors.
- Substitution: Sea salt or low-sodium options for dietary needs.
Red Wine (½ cup, optional): Adds depth and a subtle richness to the sauce.
- Substitution: Chicken or vegetable broth, or grape juice with a splash of vinegar for a non-alcoholic option.
Fresh Parsley (for garnish): Adds a pop of color and fresh flavor.
- Substitution: Fresh basil, chives, or a sprinkle of dried parsley.
For Serving: Cooked pasta (like spaghetti or fettuccine) or polenta to soak up the sauce.
- Substitution: Mashed potatoes, rice, or zucchini noodles for low-carb.

Why They’re Important: The chicken is the hearty base, tomatoes and wine create the robust sauce, bell pepper and onion add freshness, and herbs bring that classic Italian flair. The parsley garnish brightens it all up for a perfect finish.

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Instructions

Making Slow Cooker Chicken Cacciatore is as easy as it gets—just toss everything in the slow cooker and let it work its magic. Here’s how to do it:

Step 1: Prep the Ingredients

Slice 1 bell pepper and 1 onion into thin strips. Mince 3 garlic cloves.
Trim any excess fat from 4 chicken thighs and pat dry with paper towels for better sauce absorption.
- Tip: Keep veggie slices similar in size for even cooking.

Step 2: Combine in the Slow Cooker

Place the chicken thighs in the bottom of the slow cooker.
Add 1 can (14 oz) undrained diced tomatoes, sliced bell pepper, sliced onion, minced garlic, 1 tsp dried oregano, 1 tsp dried basil, a pinch of salt and pepper, and ½ cup red wine (if using).
Stir gently to combine, ensuring the chicken is coated and the veggies are evenly distributed.
- Tip: If you prefer a thicker sauce, drain half the tomato liquid before adding.

Step 3: Cook

Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and reaches an internal temperature of 165°F (74°C).
Stir halfway through if possible to keep everything coated, but avoid lifting the lid too often—it slows cooking.
- Tip: Check the chicken at the lower end of the time range to avoid overcooking.

Step 4: Check the Sauce

Once cooked, check the sauce consistency. If it’s too thin, remove the chicken and simmer the sauce on high for 10-15 minutes, or mix 1 tsp cornstarch with 1 tbsp water, stir it in, and cook on high for 10 minutes.
If the sauce is too thick, add 1-2 tbsp broth or water.
- Tip: The sauce should be rich but pourable, perfect for coating pasta or polenta.