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Pioneer Woman Chicken Cacciatore Slow Cooker

Pioneer Woman Chicken Cacciatore Slow Cooker - recipe card
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This slow-cooker chicken cacciatore is a rustic Italian-American classic, featuring tender chicken simmered in a rich tomato sauce with sweet bell peppers, earthy mushrooms, and aromatic herbs. The long, slow cooking melds the flavors into a deeply savory, comforting ragù that’s perfect over pasta or polenta. It’s a hearty, hands-off meal that fills your home with an irresistible aroma.

Ingredients

Scale
  • 8 bone-in, skinless chicken thighs (about 2.5 lb / 1.1 kg)
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1 tbsp olive oil
  • 1 medium onion, thinly sliced (about 1 cup)
  • 1 medium red bell pepper, seeded and thinly sliced (about 1 cup)
  • 1 medium green bell pepper, seeded and thinly sliced (about 1 cup)
  • 8 oz cremini mushrooms, sliced
  • 4 cloves garlic, minced
  • 1 (15-oz) can crushed tomatoes
  • 1 (15-oz) can tomato sauce
  • 2 tbsp tomato paste
  • 1/2 cup low-sodium chicken broth
  • 1 tbsp dried oregano
  • 2 tsp dried basil
  • 1/2 tsp dried thyme
  • 1 bay leaf
  • 2 tbsp capers, drained and rinsed
  • 1/4 cup fresh parsley, chopped, for garnish

Instructions

  1. Season the chicken thighs on both sides with the kosher salt and freshly ground black pepper. Let sit at room temperature for 10 minutes while you prep the vegetables; this helps the seasoning adhere and brings the meat to room temperature for more even browning.
  2. Heat the olive oil in a large skillet over medium-high heat until it shimmers. Add the chicken thighs in a single layer, working in batches if needed, and sear for 3-4 minutes per side until golden brown. This browning develops deep flavor through the Maillard reaction, which the slow cooker can’t replicate; don’t skip this step.
  3. Transfer the seared chicken to the slow cooker insert. Do not discard the skillet; you’ll use it to soften the vegetables.
  4. Reduce the skillet heat to medium and add the sliced onions and both bell peppers. Cook, stirring occasionally, for 4-5 minutes until the vegetables begin to soften and the onions turn translucent. Scrape the bottom of the skillet with a wooden spoon to release any browned bits from the chicken—these are packed with flavor.
  5. Add the sliced mushrooms to the skillet and cook for another 3-4 minutes, until they release their moisture and begin to brown. Stir in the minced garlic and cook for 30-60 seconds until fragrant, being careful not to burn the garlic.
  6. Pour in the chicken broth and bring to a simmer, scraping the bottom of the skillet to deglaze fully. This captures all the browned bits (fond) into the liquid, which will enrich your sauce.
  7. Stir in the crushed tomatoes, tomato sauce, tomato paste, oregano, basil, and thyme (crumble the dried herbs between your fingers to release their oils). Mix well until the tomato paste is fully incorporated into a smooth sauce.
  8. Pour the vegetable-tomato mixture over the chicken in the slow cooker. Nestle the chicken thighs into the sauce, and add the bay leaf on top.
  9. Cover with the slow cooker lid and cook on LOW for 4.5 to 5 hours, or on HIGH for 2.5 to 3 hours, until the chicken is fall-off-the-bone tender and registers 165°F (74°C) on an instant-read thermometer. The exact time may vary, so check at the lower end.
  10. In the last 15 minutes of cooking, remove the bay leaf and stir in the capers. Taste the sauce and adjust seasoning with additional salt and pepper if needed. The capers add a briny pop that cuts through the richness.
  11. Let the cacciatore rest for 10 minutes before serving. This allows the sauce to settle and the chicken to reabsorb some of the liquid.
  12. Serve the chicken with a generous ladle of sauce over cooked pasta, polenta, or crusty bread. Garnish with fresh chopped parsley for a bright finish.

Notes

Storage: Refrigerate leftover chicken cacciatore in an airtight container for up to 4 days. Freezing: It freezes well for up to 3 months—cool completely, then store in a freezer-safe bag or container. Reheating: Thaw in the fridge overnight, then reheat in a saucepan over medium-low heat, stirring occasionally, until the internal temperature reaches 165°F (74°C). Alternatively, microwave individual portions on high for 2-3 minutes, or reheat in a 350°F (175°C) oven for 15-20 minutes. The sauce may thicken when reheated; add a splash of chicken broth to loosen it if desired.

Nutrition

Keywords: chicken cacciatore, slow cooker chicken, hunter-style chicken, Italian chicken recipe, easy chicken dinner, crockpot chicken cacciatore, chicken with bell peppers, rustic Italian stew, weeknight dinner, family meal, comfort food

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-chicken-cacciatore-slow-cooker/