Slow Cooker Chicken Cacciatore With Potatoes
Slow Cooker Chicken Cacciatore With Potatoes is an EASY weeknight dinner that cooks itself! With chicken falling off the bone in an Italian stew!
- Prep time
- 10 min
- Cook time
- 4 hr
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 6 chicken thighs (bone-in, skin on or off)
- 1 pinch salt (to season)
- 1 pinch pepper (to season)
- 2 tablespoons olive oil (more if needed)
- 2 pounds baby potatoes (quartered)
- 2 tablespoons garlic (minced, or 8 cloves)
- 1 medium onion (roughly chopped)
- 1 small yellow pepper (deseeded and diced)
- 1 small red pepper (deseeded and diced)
- 2 carrots (peeled and sliced)
- 14 oz crushed tomatoes (canned)
- 14 oz 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 parsley (chopped)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 beef bouillon cube (crushed)
- 1 teaspoon salt (adjust to your taste)
- 1 pinch pepper (adjust to your taste)
- ½ teaspoon red pepper flakes (optional)
- 1 cup mushrooms (sliced)
- ½ cup pitted black olives
Instructions
- 1
Optional step: Season chicken with salt and pepper. Heat a small amount of oil in a pan or skillet. Sear skin-side down (if using skin on thighs) first for 3 minutes, until deep golden brown. Rotate and sear the other side for a further 3 minutes.
- 2
Arrange the potatoes in a 6qt slow cooker bowl in single layer. Place the chicken over the potatoes and add the rest of the ingredients over the chicken (except olives and mushrooms).
- 3
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.
- 4
Add in the mushrooms and olives in the last 30 minutes of cooking. Season with extra salt, to your tastes and serve.
- 5
Serve over rice, pasta or spaghetti squash.