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a close up shot of slow cooker chicken thighs in tomato sauce and Italian seasonings and olives (Chicken Cacciatore)

Crock Pot Chicken Cacciatore Chicken Thighs

Julia | The Yummy Bowl
This crock pot chicken cacciatore recipe is a classic Italian dish consisting of a tomato-based sauce, tender chicken thighs, olives, and heart vegetables such as bell peppers, onion, and mushrooms.
5 from 3 votes
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Course Main Course
Cuisine Italian, Mediterranean
Servings 6 servings
Calories 428 kcal

INGREDIENTS
  

  • 1 15 oz fire-roasted tomatoes, or passata
  • 3 tablespoon tomato paste
  • 2 teaspoons smoked paprika
  • 2 teaspoons Italian seasoning, Herbs de Provence
  • salt to taste
  • black pepper to taste
  • ½ cup red wine
  • 6 bone-in chicken thighs, with or without skin (I used skin on)
  • 1 cup pitted kalamata olives, or black or green mix
  • ¾ cup red onion
  • 3 tablespoon capers
  • 1 red bell pepper, about 1 cup chopped
  • 4 oz cremini mushrooms, sliced thick
  • 2 large bay leaves
  • 1-2 fresh rosemary or thyme stalks, optional

INSTRUCTIONS
 

  • Dry rub the chicken with seasonings. If using thighs with skin on then you can pan seared the chicken over medium-high heat until a golden brown crust forms but do not cook the chicken all the way through. This is optional.
  • Cut all the veggies roughly, you need larger chunks. Add the tomato paste, tomatoes, wine into slow cooker.
  • Place the chicken in the slow cooker. Top with chopped veggies, and fresh herbs. Cook on HIGH for 4 hours or LOW for 6 hours.
  • Serve with more fresh herbs such as fresh parsley, mashed potatoes, or rice.

VIDEO

NOTES

  • I’ve used boneless, skin-on chicken thighs. If you use chicken thighs with the skin on like I have, it’s best to first pan-sear them so that the skin gets a golden brown crust before adding them to the slow cooker but don’t cook them all the way through. Using bone-in chicken thighs may require extra time to cook.
  • Cut the vegetables into roughly the same size so that they cook evenly.
  • To Store. Let the chicken cool completely. Store in an airtight container for up to 3-4 days in the fridge. The sauce will thicken and you may need to add some water or broth to return the initial consistency.
  • To Freeze. Follow the same steps and freeze for up to 2-3 months.
  • To Make Ahead. Reheat in the microwave or over the stovetop. Stir constantly until warmed through.

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NUTRITION

Calories: 428kcalCarbohydrates: 11gProtein: 26gFat: 29gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 142mgSodium: 835mgPotassium: 527mgFiber: 3gSugar: 5gVitamin A: 1725IUVitamin C: 29mgCalcium: 74mgIron: 3mg
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