Description
This Easy Slow Cooker Chicken Cacciatore is perfect for weeknights. It is made with chicken thighs, rich tomato herb sauce, olives and lots of extra vegetables to make it healthy.
Ingredients
Units
Scale
- 1 15–ounce can diced tomatoes, preferably fire roasted
- 3 tablespoons pure tomato paste
- 1 tablespoon smoked paprika
- 1 1/2 teaspoon Italian Seasoning
- pinch crushed red pepper
- 2 teaspoons coarse kosher salt, divided
- 6 bone-in chicken thighs, skin removed
- 1/2 cup chopped olives, such as pitted black Italian olives
- 1 medium onion, thinly sliced
- 1 red bell pepper, finely chopped
- 4 ounces crimini mushrooms, sliced
- 1/2 teaspoon chopped fresh rosemary
Instructions
- Stir diced tomatoes and tomato paste together in the bottom of a large slow cooker.
- Mix smoked paprika, Italian seasoning, 1 teaspoon salt and crushed red pepper in a small dish.
- Lay chicken on a sheet of parchment. Sprinkle all over the chicken turning pieces to coat completely.
- Arrange chicken in the sauce in the slow cooker. Pour any extra spices from the parchment on top.
- Layer olives, onion, bell pepper and mushrooms on top.
- Cover and set slow cooker to low for 6 hours.
- When timer goes off, carefully pull chicken out of the cooker, keeping thighs intact if possible.
- Stir rosemary and the remaining 1 teaspoon salt into the vegetable mixture. Serve the vegetable mixture and sauce with the chicken.
Notes
- In step one, do not stir the vegetables into the chicken. They will soften and release their juices and drip down over the chicken, basting it and create a lovely sauce!
- If your sauce is too thin for your preference, transfer it to a sauce pan and reduce it on the stove until it is the desired thickness. Then stir in the salt and rosemary.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: main course
- Method: slow cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 chicken thigh, and 3/4 cup sauce
- Calories: 206
- Sugar: 5 g
- Fat: 11 g
- Saturated Fat: 2 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 16 g