Slow Cooker Chicken Cacciatore With
Potatoes is an EASY weeknight dinner that cooks itself! With chicken
falling off the bone in an Italian stew, this is comfort food at its
finest.
Prep Time 10 mins
Cook Time 4 hrs
Total Time 4 hrs 10 mins
Servings: 6 serves
Ingredients
-
6
chicken thighs
bone-in, skin on or off
-
Salt and pepper to season
-
2
tablespoons
olive oil
(more if needed )
-
2
pounds
(1 kg) baby potatoes
quartered
-
2
tablespoons
minced garlic
(or 8 cloves)
-
1
medium
onion
roughly chopped
-
1
small
yellow pepper
(capsicum), deseeded and diced
-
1
small
red pepper
(capsicum), deseeded and diced
-
2
carrots
peeled and sliced
-
14
oz
(410g) can crushed tomatoes
-
14
oz
(400g) bottle tomato passata
(tomato sauce or puree for US readers)*
-
150
ml
red wine
(optional — substitute with beef broth IF DESIRED)
-
2
tablespoons
tomato paste
-
2
tablespoons
freshly chopped parsley
-
1
teaspoon
each dried basil and oregano
-
1
beef bouillon cube
crushed
-
1
teaspoon
salt
(adjust to your taste)
-
pepper
(adjust to your taste)
-
½
teaspoon
red pepper flakes
(optional)
-
1
cup
sliced mushrooms
-
½
cup
pitted black olives
Instructions
- (OPTIONAL STEP): Season chicken with salt and pepper. Heat a small amount of a pan or skillet. Sear skin-side down (if using skin on thighs) 3 minutes, until deep golden brown. Rotate and sear the other a further 3 minutes.
- potatoes in a 6qt slow cooker bowl in layer. Place over the potatoes and add the rest of the ingredients over (except olives and mushrooms).
- Stir to combine; cover and cook on high for 4 hours, or low for 8 hours, until the chicken is tender and falling off the bone.
- Add in the mushrooms and olives in the last 30 minutes of cooking. Season with extra salt, to your tastes and serve.
- Serve over rice, pasta or spaghetti squash.
Recipe Notes
*Substitute crushed tomatoes for the tomato passata or puree if you can’t find it