Description

Slow Cooker Chicken Cacciatore brings together tender chicken thighs, hearty vegetables, and a rich tomato herb sauce in one pot for a rustic, comforting meal. The slow cooking process lets all the flavors meld beautifully, giving you a savory, vegetable-packed dish that’s as cozy as it is delicious. This dish is ideal for busy weeknights or when you want to meal-prep something delicious that practically cooks itself. Serve it with a side of rice, noodles, or a slice of crusty bread to soak up the sauce, and you’ll have an impressive yet simple dinner to enjoy with family or friends.

Ingredients

Units Scale

1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
2 tablespoons olive oil
2 pounds boneless chicken thighs
1 (28 oz) can crushed fire-roasted tomatoes
3/4 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 bell pepper, chopped
8 oz sliced baby portobello mushrooms
1/2 cup pitted black olives, chopped
Salt and pepper, to taste
Fresh parsley, chopped, for garnish

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Instructions

In a small bowl, mix paprika, garlic powder, onion powder, kosher salt, and black pepper. Rub seasoning evenly over both sides of the chicken thighs.
In a pan over medium heat, warm the olive oil. Sear chicken thighs for 2-3 minutes on each side until browned (they do not need to be fully cooked at this stage).
Coat the inside of a 6 or 7-quart crockpot with cooking spray. Add crushed tomatoes, beef broth, and Herbs de Provence, stirring to combine.
Layer potatoes, onions, carrots, and yellow pepper on top of the tomato mixture in the crockpot. Place the seared chicken thighs on top and gently mix.
Cover and cook on low for 8 hours or on high for 4 hours. In the last 30-45 minutes, add mushrooms and olives. Stir and recover to finish cooking.
Once done, uncover and let it rest for 15 minutes before serving. Adjust seasoning if needed. Garnish with fresh parsley.

Prep Time: 20 minutes
Cook Time: 4 hours