Slow Cooker Chicken Cacciatore
This Slow Cooker Chicken Cacciatore, bathed in a fragrant herbed tomato sauce, is the perfect option for a quick and flavorful weeknight meal. With juicy chicken thighs, hearty vegetables, and a savory broth, it’s simple to prepare and incredibly satisfying.
Ingredients
- 2 pounds boneless chicken thighs
- 1 28 oz can crushed fire roasted tomatoes
- ¾ cup beef broth
- 1 tablespoon Herbs de Provence
- 1 pound baby red potatoes quartered
- 1 medium onion chopped
- 2 large carrots peeled and sliced
- 1 yellow pepper chopped
- 8 oz sliced baby portobello mushrooms
- ½ cup black olives chopped
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 tablespoons olive oil
- Fresh parsley chopped, for garnish
- Salt and pepper to taste
Instructions
- In a small bowl, combine the paprika, garlic powder, onion powder, kosher salt, and black pepper. Sprinkle the seasoning mix generously over both sides of the chicken thighs.
- Heat olive oil in a heavy-bottomed pan over medium heat. Add the chicken thighs and sear them for 2 to 3 minutes on each side, just until browned. Remove the chicken from the pan and set it aside.
- Lightly grease the interior of a 6 or 7-quart slow cooker with cooking spray. Pour the crushed tomatoes, beef broth, and Herbs de Provence into the base of the slow cooker, stirring to combine.
- Layer the quartered potatoes, chopped onions, sliced carrots, and yellow pepper on top of the tomato mixture. Gently stir to combine. Add the seared chicken thighs on top of the vegetables and stir everything together.
- Cover and cook on low for 8 hours or on high for 4 hours. In the last 30 to 45 minutes of cooking, add the sliced mushrooms and chopped olives to the slow cooker, gently stirring to incorporate. Continue cooking until done.
- Once the cooking time has elapsed, uncover the slow cooker and turn it off. Allow the dish to rest for 15 minutes before serving. Adjust the seasoning with additional salt and pepper as needed. Garnish with freshly chopped parsley and serve.
Notes
Storage: Once cooled, store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat the dish in the microwave for 1-2 minutes, or warm it in a pan over medium heat for 5-8 minutes.