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Slow Cooker Chicken Cacciatore

A comforting Italian dish featuring tender chicken cooked with vibrant vegetables and tomatoes, perfect for weeknight dinners or family gatherings.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 300
Ingredients Method Notes

Ingredients
  

Chicken
  • 4 pieces Chicken thighs (bone in, skin on)
  • 2 pieces Chicken drumsticks (bone in, skin on)
Seasonings and Oils
  • 1.5 teaspoons Salt (divided)
  • 1 teaspoon Ground black pepper
  • 2 tablespoons Extra virgin olive oil
Vegetables
  • 1 medium Yellow onion (sliced)
  • 1 piece Red bell pepper (sliced)
  • 1 piece Green bell pepper (sliced)
  • 1 cup Kalamata olives
  • 2 cups Baby bella mushrooms (sliced)
  • 3 cloves Garlic (minced)
Tomatoes and Stock
  • 28 ounces Crushed tomatoes
  • 14.5 ounces Diced tomatoes
  • 1 cup Chicken stock

Method
 

Preparation
  1. Mix 1 teaspoon of salt and pepper together, then sprinkle this mixture over the chicken pieces.
  2. In a medium skillet, heat the olive oil over medium-high heat.
  3. Place half of the chicken pieces in the skillet, skin side down. Let them cook until browned, approximately 3 minutes on each side.
  4. Once browned, set the chicken aside on a plate and repeat with the remaining pieces.
Slow Cooking
  1. In the slow cooker, add onions, bell peppers, olives, mushrooms, garlic, crushed tomatoes, diced tomatoes, chicken stock, and the remaining 1/2 teaspoon salt.
  2. Gently nestle the browned chicken into the mixture.
  3. Cover and cook on low for about 5 hours.
Serving
  1. Spoon the sauce over polenta, mashed potatoes, or pasta, accompanied by a piece of the braised chicken.

Notes

Leftovers can be stored in an airtight container in the refrigerator for 3-4 days, or frozen for up to 3 months. Reheat gently on the stovetop or microwave.