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Slow Cooker Chicken Cacciatore

A dump-and-go slow cooker chicken cacciatore with tender chicken, carrots, mushrooms, and a rich tomato sauce for an easy family dinner.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Italian-American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large skinless chicken thighs or legs or 6 small thighs, or 8 legs, or a mixture of each
  • 1 tsp kosher salt
  • 0.5 tsp freshly ground pepper
  • 0.5 large onion sliced into half moons
  • 0.75 cup sliced carrots ¼ inch thick
  • 4 oz mushrooms quartered
  • 1 red bell pepper seeded and sliced ¼ inch thick
  • 1 can diced or crushed tomatoes 14.5 ounce can
  • 3 tbsp tomato paste
  • 2 garlic cloves grated, or jarred minced garlic
  • 2 tsp dried parsley

Equipment

  • Slow cooker
  • cutting board
  • mixing bowl

Method
 

  1. Roughly chop the mushrooms, carrots, and onion, and add them to the bottom of the slow cooker.
  2. Season the chicken liberally with salt and pepper, then place it on top of the vegetables in the slow cooker.
  3. In a bowl, combine the diced tomatoes, tomato paste, garlic, and parsley.
  4. Pour the tomato mixture over the chicken and coat evenly.
  5. Cover and cook on low for 4 to 6 hours, or on high for 4 hours, until the chicken is tender.
  6. Serve over rice or with your favorite pasta.

Notes

To reduce the liquid once the chicken is done cooking, remove the chicken and pour the vegetables and sauce into a saucepan. Bring to a boil, then simmer uncovered for about 10 minutes until thickened. Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.