Just when you thought your slow cooker couldn’t get any more magical, along comes this Chicken Cacciatore recipe to prove you wrong. Juicy chicken, vibrant veggies, and a rich tomato sauce come together in this foolproof dish that’s as easy as it is delicious.
Why This Recipe Works
- The slow cooker does all the heavy lifting, transforming simple ingredients into a deeply flavorful meal with minimal effort.
- Chicken thighs stay succulent and tender, even after hours of cooking, making them the perfect choice for this dish.
- The combination of bell peppers, onions, and mushrooms adds a colorful and nutritious boost to the meal.
- A splash of red wine elevates the sauce, adding complexity and depth that’ll have everyone asking for seconds.
Ingredients
- 2 lbs chicken thighs, bone-in and skin-on
- 1 cup all-purpose flour, for dredging
- 2 tbsp olive oil
- 1 large onion, thinly sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 8 oz mushrooms, sliced
- 3 garlic cloves, minced
- 1/2 cup red wine
- 28 oz canned crushed tomatoes
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
Equipment Needed
- Slow cooker
- Large skillet
- Measuring cups and spoons
- Knife and cutting board
Instructions
Step 1: Prep the Chicken
Start by seasoning the chicken thighs with salt and pepper, then dredge them in flour, shaking off any excess. Heat the olive oil in a large skillet over medium-high heat and brown the chicken on both sides, about 3-4 minutes per side. This step isn’t about cooking the chicken through but about building flavor with a beautiful golden crust.
Step 2: Sauté the Veggies
In the same skillet, add the onion, bell peppers, and mushrooms. Cook until they start to soften, about 5 minutes. Add the garlic and cook for another minute until fragrant. The veggies will pick up all the delicious bits left from the chicken, adding another layer of flavor to your dish.
Step 3: Deglaze with Wine
Pour in the red wine, scraping up any browned bits from the bottom of the pan. Let it simmer for about 2 minutes to reduce slightly. This step is crucial for adding depth to the sauce, so don’t skip it!
Step 4: Combine in Slow Cooker
Transfer the chicken and veggie mixture to the slow cooker. Add the crushed tomatoes, oregano, and basil, stirring gently to combine. The slow cooker will meld all these flavors together over the next few hours, so resist the urge to peek too often.
Step 5: Cook Low and Slow
Cover and cook on low for 6-7 hours or on high for 3-4 hours. The chicken should be tender and easily pull apart with a fork. If the sauce seems too thin, you can thicken it by mixing a tablespoon of cornstarch with a tablespoon of water and stirring it into the slow cooker, then cooking for an additional 15 minutes on high.
Tips and Tricks
For an even richer flavor, consider browning the chicken and sautéing the veggies the night before, then storing them in the fridge overnight. In the morning, just dump everything into the slow cooker and let it do its thing. If you’re short on time, you can skip the browning step, but you’ll miss out on some depth of flavor. For a thicker sauce, remove the lid during the last 30 minutes of cooking to allow some of the liquid to evaporate. And don’t forget to taste and adjust the seasoning before serving – sometimes a little extra salt or a pinch of sugar can really make the flavors pop.
Recipe Variations
- Swap the chicken thighs for drumsticks or breasts if you prefer, but keep in mind that breasts may dry out more easily.
- Add a pinch of red pepper flakes for a spicy kick, or stir in some olives for a briny contrast.
- For a heartier meal, add cannellini beans or diced potatoes during the last hour of cooking.
- No red wine? Use chicken broth instead, and consider adding a tablespoon of balsamic vinegar for acidity.
- Make it creamy by stirring in a quarter cup of heavy cream or coconut milk at the end.
Frequently Asked Questions
Can I make this recipe without wine?
Absolutely! While wine adds depth and complexity to the dish, you can substitute it with an equal amount of chicken broth. For a similar acidity, add a tablespoon of balsamic vinegar or lemon juice to mimic the wine’s tang.
How can I thicken the sauce if it’s too runny?
If your sauce is thinner than you’d like, you have a couple of options. Mix a tablespoon of cornstarch with a tablespoon of cold water, then stir it into the slow cooker and cook on high for 15 minutes. Alternatively, you can remove the lid during the last 30 minutes of cooking to allow some of the liquid to evaporate.
Can I freeze leftovers?
Yes, this dish freezes beautifully. Cool it completely, then transfer to airtight containers or freezer bags. It’ll keep for up to 3 months. Thaw overnight in the fridge before reheating gently on the stove or in the microwave.
Summary
This Slow Cooker Chicken Cacciatore is a testament to the magic of low and slow cooking. With minimal prep and maximum flavor, it’s a weeknight winner that feels anything but ordinary. Serve it over pasta, polenta, or crusty bread for a meal that’s sure to impress.
