Description
A hearty and flavorful Italian classic made easy in the crock pot. Tender chicken simmers with tomatoes, bell peppers, onions, and herbs for a comforting meal perfect for any day of the week.
Ingredients
6 bone-in, skin-on chicken thighs
1 medium yellow onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
3 cloves garlic, minced
1 (28-ounce) can crushed tomatoes
1 (14.5-ounce) can diced tomatoes, undrained
1/2 cup dry white wine
1/4 cup tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon crushed red pepper flakes
1/2 cup sliced mushrooms
1/4 cup chopped fresh parsley
Salt, to taste
Black pepper, to taste
2 tablespoons olive oil
Instructions
Season the chicken thighs generously with salt and black pepper on both sides.
Heat olive oil in a large skillet over medium-high heat. Add chicken thighs skin-side down and brown for 4-5 minutes until golden. Flip and brown the other side for 3-4 minutes. Remove chicken and set aside.
In the same skillet, add sliced onion, red and green bell peppers, and mushrooms. Sauté for 4-5 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
Transfer the sautéed vegetables to the crock pot.
Add crushed tomatoes, diced tomatoes with juice, tomato paste, white wine, dried oregano, dried basil, dried thyme, and crushed red pepper flakes to the crock pot. Stir to combine.
Place the browned chicken thighs on top of the tomato and vegetable mixture in the crock pot.
Cover and cook on low for 5 to 6 hours, or on high for 3 to 4 hours, until the chicken is tender and cooked through.
About 15 minutes before serving, sprinkle chopped fresh parsley over the chicken cacciatore.
Taste and adjust seasoning with additional salt and black pepper if needed.
Serve hot over cooked pasta, rice, or crusty bread.
- Prep Time: 15 minutes
- Cook Time: 6 hours