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Slow Cooker Chicken Cacciatore With Potatoes Recipe

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3.8 from 6 reviews

This Slow Cooker Chicken Cacciatore with Potatoes is a flavorful and comforting Italian-inspired dish perfect for an easy family meal. Tender chicken thighs are seared to lock in juices, then slow-cooked with baby potatoes, colorful peppers, carrots, mushrooms, olives, and a rich tomato-based sauce infused with herbs. The slow cooking method ensures deeply developed flavors and a hearty, satisfying dinner.

Ingredients

Chicken and Seasoning

  • 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)

Vegetables

  • 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)
  • 1 cup mushrooms (sliced)
  • ½ cup pitted black olives

Tomato and Broth Base

  • 14 oz crushed tomatoes (canned)
  • 14 oz tomato passata (tomato sauce or puree for US readers)
  • 150 ml beef broth (optional)
  • 2 tablespoons tomato paste

Herbs and Seasonings

  • 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)

Instructions

  1. Heat Oil and Sear Chicken: Start by heating 2 tablespoons of olive oil in a large pan over medium-high heat. Ensure the pan is hot before adding the chicken so the meat sears and doesn’t steam.
  2. Sear Chicken Skin-side Down: Place the chicken thighs skin-side down and cook undisturbed for about 3 minutes until you hear a sizzle; this helps create a golden crust.
  3. Flip and Sear Other Side: Turn the chicken thighs over and sear the other side for an additional 3 minutes until lightly golden. This step is optional but adds extra flavor to the dish.
  4. Prepare Slow Cooker Base: Place the quartered baby potatoes in an even layer on the bottom of your slow cooker to ensure even cooking.
  5. Add Chicken and Vegetables: Layer the seared chicken thighs over the potatoes. Then add the roughly chopped onion, minced garlic, red and yellow peppers, sliced carrots, crushed tomatoes, tomato passata, tomato paste, dried basil, dried oregano, crushed beef bouillon cube, salt, pepper, and optional red pepper flakes on top. No need to arrange perfectly.
  6. Slow Cook the Dish: Cover and cook on high for 4 hours or low for 8 hours until the chicken is tender and the potatoes are fully cooked.
  7. Add Mushrooms and Olives: During the last 30 minutes of cooking, stir in the sliced mushrooms and pitted black olives so they maintain their texture and do not become too soft.
  8. Final Stir and Rest: Once cooking is complete, gently stir the casserole so the mushrooms and olives distribute evenly throughout the sauce.
  9. Serve: Spoon the chicken cacciatore onto plates or into bowls, and garnish with freshly chopped parsley if desired.
  10. Optional Serving Suggestions: Serve warm as-is or over pasta for a more complete and hearty meal.

Notes

  • Searing the chicken is optional but enhances the flavor of the sauce significantly.
  • Add mushrooms and olives near the end of cooking to preserve texture.
  • You can substitute beef broth with chicken broth or water if preferred.
  • Adjust salt and pepper according to your taste preferences.
  • Serve over your favorite pasta or with crusty bread for a filling meal.

Find it online: https://cookedbysarah.com/slow-cooker-chicken-cacciatore-with-potatoes-recipe/