Slow Cooker Chicken Cacciatore (Printable Version)
# What You'll Need:
→ Chicken
01 -
6 bone-in skin-on chicken thighs
→ Base
02 -
1 tablespoon olive oil
03 -
Salt and pepper to taste
04 -
8 ounces sliced mushrooms
05 -
1 1/2 teaspoons minced garlic
06 -
1/2 cup thinly sliced onion
07 -
1 green bell pepper, cut into 1/2 inch pieces
08 -
1 red bell pepper, cut into 1/2 inch pieces
09 -
1/2 teaspoon Italian seasoning
10 -
1 jar (24 ounce) marinara sauce
→ Garnish
11 -
1/2 cup pitted kalamata olives
12 -
2 tablespoons chopped parsley
# Step-by-Step Directions:
01 -
Heat the olive oil in a large pan over medium-high heat. Season the chicken thighs on both sides with salt and pepper. Cook for 4-5 minutes per side, or until golden brown.
02 -
Remove the browned chicken from the pan and place it in the slow cooker.
03 -
Add the mushrooms to the same pan and cook for 4-5 minutes or until tender.
04 -
Add the garlic to the pan and cook for 30 seconds until fragrant.
05 -
Transfer the mushroom-garlic mixture to the slow cooker. Add the onion, bell peppers, Italian seasoning, and marinara sauce. Gently toss all ingredients together.
06 -
Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours until chicken is tender and cooked through.
07 -
Remove the cover, stir in the kalamata olives, and sprinkle the chopped parsley over the top before serving.
# Helpful Notes:
01 -
The chicken will release liquid as it cooks, which will thin out the sauce. If your sauce is too thin, thicken it by uncovering the slow cooker and running it for 20 minutes on high heat.
02 -
This dish is perfect served over pasta for a complete meal.