Slow Cooker Chicken Cacciatore With Mushrooms and Bacon
Slow Cooker Chicken Cacciatore with Mushrooms and Bacon brings a rich, savory twist to the classic Italian “hunter style” dish. The combination of smoky bacon, tender chicken, and earthy mushrooms simmers to perfection, creating a hearty meal that’s both comforting and satisfying.
This slow cooker version simplifies the traditional braise, allowing the flavors to meld effortlessly over time. The bacon adds a depth of flavor, while the wine, vinegar, and tomatoes provide a perfect balance of acidity and richness.
Ideal for busy weeknights or a cozy weekend meal, this dish can be served over polenta, pasta, or in hoagie rolls, making it a versatile choice that’s sure to please everyone at the table.
Slow Cooker Chicken Cacciatore With Mushrooms and Bacon: Ingredients
The rich, smoky flavor of bacon forms the base of this dish, providing depth and a satisfying crispness that holds up through slow cooking. Earthy cremini mushrooms bring a savory, umami quality, while garlic adds an aromatic punch.
A splash of dry red wine enhances the sauce with a complex acidity, perfectly balancing the sweetness of roasted peppers and the tang of balsamic vinegar. Tender chicken thighs soak up these vibrant flavors, creating a succulent, melt-in-your-mouth experience.
Recipe Tips
- Crispy Bacon: For the perfect crispy bacon, make sure to cook it over medium-high heat until it’s golden brown and crunchy. This step not only enhances the flavor but also ensures that the bacon crisps up nicely during the slow cook, adding a satisfying texture to the dish.
- Searing the Mushrooms: After cooking the bacon, use the rendered fat to sauté the mushrooms. Allow them to release their liquid and brown slightly. This step builds depth in the flavor and ensures the mushrooms develop a rich, savory taste that infuses the entire dish.
- Chicken Thighs Are Key: For the best texture and flavor, use boneless, skinless chicken thighs. They stay tender and juicy throughout the slow-cooking process, unlike chicken breasts which can dry out. The dark meat absorbs the flavors of the bacon, wine, and spices beautifully.
What to Serve with Recipe
- Polenta: Serve this Chicken Cacciatore over a bed of creamy polenta. The smooth texture of the polenta complements the rich, savory sauce of the dish, soaking up all the delicious flavors from the chicken, bacon, and wine. A comforting and hearty pairing.
- Pasta: A simple pasta like fettuccine or pappardelle is a great base for this dish. The noodles provide a neutral backdrop for the flavorful sauce, allowing the Chicken Cacciatore to shine. This classic pairing makes for a satisfying meal that’s perfect for any occasion.
- Hoagie Rolls: For a fun twist, serve the Chicken Cacciatore in hoagie rolls for a hearty sandwich option. The crusty rolls hold up to the saucy chicken and make for a more casual, handheld version of this classic Italian dish.
FAQ
1. Can I use chicken breasts instead of thighs?
While chicken breasts can be used, boneless, skinless chicken thighs are recommended for their tender, juicy texture, especially after slow cooking. Chicken breasts can dry out over time in the slow cooker.
2. Can I make this dish ahead of time?
Yes, Chicken Cacciatore can be made ahead and stored in the refrigerator for up to 3 days. It also freezes well for up to 3 months. Reheat thoroughly before serving.
3. Can I substitute the dry red wine?
If you’d prefer not to use wine, substitute it with chicken broth or a splash of balsamic vinegar for acidity. Keep in mind that wine adds depth of flavor, so the dish may taste slightly different.
4. Can I use a different type of mushroom?
While cremini mushrooms are ideal for this recipe, you can substitute them with other varieties like white button mushrooms or shiitake for a different flavor profile. Each variety will contribute a unique texture and taste to the dish.
Slow Cooker Chicken Cacciatore With Mushrooms and Bacon
Ingredients
- Bacon preferably thick-cut, sliced into ½-inch pieces
- Cremini mushrooms sliced
- Garlic cloves smashed and chopped
- Tomato paste
- Dry red wine
- Red onion thinly sliced
- Bell pepper red, yellow, or orange, thinly sliced
- Jarred roasted red peppers drained
- Crushed or diced canned tomatoes
- Capers drained
- Balsamic vinegar
- Dried oregano
- Red pepper flakes
- Garlic powder
- Boneless skinless chicken thighs
- Kosher salt and black pepper to taste
- Fresh flat-leaf parsley chopped
- Polenta pasta, or hoagie rolls (for serving, optional)
- Fresh basil leaves torn (for garnish)
- Grated Parmesan for topping
- Preparation
Instructions
- Step 1
- Begin by frying the bacon in a large skillet over medium-high heat until it becomes crisp and the fat is fully rendered, which should take about 8 minutes. Once done, use a slotted spoon to transfer the bacon to a 6- to 8-quart slow cooker, ensuring that the fat remains in the skillet. Next, add the mushrooms to the skillet, allowing them to cook over medium-high heat. Stir occasionally, letting them release their liquid and begin to lightly brown, approximately 8 to 10 minutes. Add the garlic and tomato paste, then pour in the red wine. Let the wine bubble, scraping up any browned bits from the skillet before transferring the mixture into the slow cooker.
- Step 2
- To the slow cooker, add the sliced onion, bell pepper, roasted red peppers, canned tomatoes, capers, balsamic vinegar, oregano, red pepper flakes, and garlic powder. Stir the ingredients to combine. Season the chicken thighs with salt and pepper before placing them in the slow cooker and stirring again to ensure everything is well mixed. Cover and cook on low heat for about 4 hours, or until the chicken becomes tender and the flavors meld together. If necessary, the dish can hold on the warm setting for several additional hours.
- Step 3
- Once the chicken is tender, use two forks to shred it into large chunks. Stir in the chopped parsley and let it warm through. Taste the dish and adjust the seasoning with additional salt and pepper if needed. Serve the dish over polenta, pasta, or hoagie rolls, or simply in bowls. Garnish with torn basil leaves and a generous sprinkle of grated Parmesan for added flavor.
