Slow Cooker Chicken Cacciatore Thighs with Bell Peppers and Mushrooms
Equipment
- Slow Cooker
- Knife
- Cutting Board
Ingredients
- 8 boneless, skinless chicken thighs
- 2 bell peppers, sliced
- 8 ounces mushrooms, sliced
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 1/2 cup chicken broth
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Place the chicken thighs in the bottom of the slow cooker in a single layer.
- Add the sliced bell peppers, mushrooms, onion, and garlic on top of the chicken.
- Pour the crushed tomatoes and chicken broth over the vegetables.
- Sprinkle the oregano, basil, salt, and pepper evenly across the top.
- Cover the slow cooker and cook on low for 6 to 8 hours until the chicken is very tender.
- Stir gently once or twice if possible during the last hour.
- Sprinkle with fresh parsley before serving.
Notes
For a thicker sauce, remove the lid during the final hour of cooking. Leftovers keep well in the fridge for up to three days and reheat gently on the stove with a splash of broth to loosen the sauce. If you want more vegetable bulk, add an extra bell pepper without changing the cook time.
Course: Main Course
Cuisine: Italian
Equipment: Slow Cooker, Knife, Cutting Board
Cuisine: Italian
Equipment: Slow Cooker, Knife, Cutting Board