Obviously, since I run a blog about cooking, I like to cook. But there are days, like today, when I resent it. Do you know what I’m talking about? It’s been a hectic day. All I want to do it sit. And yet, my husband expects me to provide some sort of nourishment. It’s times like these I wish we were rich enough to afford a personal chef. Or Alice from the Brady Bunch.
I wonder how much the Bradys paid Alice to cook, clean, take care of six children, and be on call 24 hours a day, seven days a week back in 1969? Not enough.
Until I can afford an Alice, my slow cooker will have to stand in as an acceptable substitute. She doesn’t clean or take care of children, but she does cook. And very well, I might add. This slow cooker chicken cacciatore is fall-off-the-bone good. Chicken thighs are slowly simmered with red bell peppers, meaty mushrooms, and juicy diced tomatoes. Serve it as is or over a bed of noodles and you have yourself a slurp-worthy meal.
- 4 chicken quarters, skin on
- 1 - 2 tablespoon olive oil
- 1 medium onion, thinly sliced
- 1 red bell pepper, coursely chopped
- ½ lb. white button mushrooms, sliced
- 2 cloves garlic, minced
- ½ cup dry vermouth (Or white wine. You can also use chicken broth)
- 1 (14.5 oz.) diced tomatoes
- ½ teaspoon dried oregano or 3-4 sprigs fresh oregano
- ¼ - ½ teaspoon red pepper flakes
- ¼ teaspoons salt
- Season chicken quarters with salt and pepper.
- In a large saute pan, heat olive oil over medium high heat. Brown chicken on both sides in hot oil for about 8-10 minutes.
- Meanwhile, add remaining ingredients to slow cooker.
- Arrange chicken quarters over mixture. Cook on high for 4 hours or low for 8 hours.