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Slow Cooker Chicken Cacciatore

Slow Cooker Chicken Cacciatore

 
Makes 8 servings

Ingredients

  • 8 bone-in, skinless chicken thighs (about 5 ounces each), fat trimmed
  • 3⁄4 teaspoon kosher salt
  • freshly ground black pepper
  • cooking spray or oil mister
  • 5 garlic cloves, finely chopped
  • 1⁄2 large onion, chopped
  • 1 (28-ounce) can crushed tomatoes (I like Tuttorosso)
  • 1⁄2 medium red bell pepper, chopped
  • 1⁄2 medium green bell pepper, chopped
  • 4 ounces sliced shiitake mushrooms
  • 1 sprig of fresh thyme
  • 1 sprig of fresh oregano
  • 1 bay leaf
  • 1 tablespoon chopped fresh parsley
 

Directions

1. Freshly grated Pecorino Romano or Parmesan cheese, for serving (optional).
2. Season the chicken with the salt and pepper to taste. Heat a large nonstick skillet over medium-high heat. Coat with cooking spray, add the chicken, and cook until browned, 2 to 3 minutes per side. Transfer to a slow cooker.
3. Reduce the heat under the skillet to medium and coat with more cooking spray. Add the garlic and onion and cook, stirring, until soft, 3 to 4 minutes. Transfer to the slow cooker and add the tomatoes, bell peppers, mushrooms, thyme, oregano, and bay leaf. Stir to combine.
4. Cover and cook on high for 4 hours or on low for 8 hours.
5. Discard the bay leaf and transfer the chicken to a large plate. Pull the chicken meat from the bones (discard the bones), shred the meat, and return it to the sauce. Stir in the parsley. If desired, serve topped with Romano or Parmesan.
 

Notes


Perfect Pairings
This is great over whole wheat or gluten-free spaghetti (DeLallo is my favorite brand), as well as rice or polenta. For a low-carb option, serve it over spaghetti squash (see page 266).

Recipe by Gina Homolka of skinnytaste
 

Nutrition

PER SERVING 1 cup; CALORIES 220; FAT 6 g; SATURATED FAT 1.5 g; CHOLESTEROL 123 mg; CARBOHYDRATE 10 g; FIBER 2 g; PROTEIN 31 g; SUGARS 6 g; SODIUM 319 mg