Crock Pot Chicken Cacciatore Recipe
Prep Time:
20 minutes
Cook Time:
5 hours, 10 minutes
Servings:
6 Servings
Ingredients
  • 2 tablespoons olive oil
  • 12 boneless, skinless chicken thighs
  • 1 small yellow onion, diced
  • 1 medium carrot, peeled and diced
  • 2 ribs celery, diced
  • 4 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 (28-ounce) can crushed tomatoes
  • 1 ½ cups dry red wine
  • ½ cup pitted and sliced green olives
  • 2 tablespoons capers
  • ½ teaspoon crushed red chilies
  • 2 teaspoons salt
  • 1 teaspoon fresh ground black pepper
  • 2 tablespoons minced fresh oregano
  • 2 tablespoons minced fresh thyme
  • 2 cups sliced white mushrooms
  • 2 tablespoons flour
  • ½ cup water
  • 2 tablespoons minced fresh Italian parsley, for garnish
Directions
  1. Place a frying pan over medium-high heat and add olive oil.
  2. When pan is hot, working in batches, sear chicken thighs skin side down for 2 minutes or until lightly browned.
  3. Flip and sear on opposite side for an additional 2 minutes.
  4. Add thighs to crock pot insert. Repeat steps 2–4 with remaining thighs.
  5. Turn frying pan heat down to medium. Add onion, carrot, celery, and garlic and sauté for 2 minutes.
  6. Add red pepper and sauté for 1 minute more. Transfer vegetables to crock pot.
  7. Add crushed tomatoes, red wine, olives, capers, chilies, salt, pepper, oregano, and thyme to crock pot. Stir well to combine.
  8. Turn crock pot on to low and cook for 3 hours.
  9. After 3 hours, add mushrooms to crock pot.
  10. Whisk together water and flour in a small container. Add flour mixture to crock pot and stir well.
  11. Continue cooking on low for an additional 2 hours, or until sauce has thickened and the chicken reaches an internal temperature of 165 F.
  12. Serve chicken with a generous portion of sauce and garnish with parsley.