Crock pot chicken cacciatore features chicken thighs slowly simmered with red bell peppers, meaty mushrooms, and juicy diced tomatoes.
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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 family 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 crock pot chicken cacciatore is fall-off-the-bone good.
How to Make Crock Pot Chicken Cacciatore
You can use chicken breasts for this recipe, but I prefer to use more chicken thighs. They just have more flavor and don’t dry out like chicken breasts have a tendency to do. Start by generously seasoning your chicken thighs all over with salt and black pepper.
Heat a couple tablespoons of vegetable oil in a large skillet over medium high heat. Brown your thicken thighs on all sides. If you are in a super big hurry, you can skip this step. But I like to do this because it creates a better color and adds more flavor to the dish.
While your chicken is browning, add one sliced onion, diced red bell pepper, sliced white button mushrooms, and garlic to the crock. I love to use vermouth in cooking, but you can always substitute this for chicken stock. Add a can of diced tomatoes, oregano, red pepper flakes and salt.
Nestle the browned chicken thighs within the vegetables. Cook on high for four hours or on low for 8 hours. Serve it as is or over a bed of noodles and you have yourself a slurp-worthy meal.
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Crock Pot Chicken Cacciatore
- 4 chicken quarters skin on
- 1 - 2 tablespoon olive oil
- 1 medium onion thinly sliced
- 1 red bell pepper coursely chopped
- 1/2 lb. white button mushrooms sliced
- 2 cloves garlic minced
- 1/2 cup dry vermouth, white wine or chicken broth
- 1 (14.5 oz. ) can diced tomatoes
- 1/2 teaspoon dried oregano or 3-4 sprigs fresh oregano
- 1/4 - 1/2 teaspoon red pepper flakes
- 1/4 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.
Thanks for the feedback Patti. You are my first comment! By all means, feel free to post a link to my page. I will be sure to check out your blog as well!
This recipe looks absolutely amazing. I will have to make it this weekend. I haven’t used my slow cooker in a while, and well with cold weather here in New Zealand, this calls for a nice hearty meal.
Feel free to check out my Food Blog too…and I would love for you to join me on Facebook for some wonderful featured recipes which I post daily from Food Blogs around the world. May I have your permission to post one of yours for my family and friends. I would actually be posting the link directly to your Blog if that woould be okay.
Thanks so much for sharing this recipe.