Chicken cacciatore is a classic Italian dish made with chicken cooked in a rich tomato sauce with mushrooms, olives, and peppers. This slow cooker version of the dish is perfect for busy weeknights or weekend dinners. Here's how to make it:
Ingredients (Serves 6)
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* 2 lbs boneless, skinless chicken thighs
* Salt and pepper
* Olive oil
* 1 large onion, chopped
* 4 cloves garlic, minced
* 2 cups crushed tomatoes
* 1 cup red wine (such as Chianti)
* 1 cup chicken broth
* 1 tsp dried oregano
* 1 tsp dried basil
* 1/2 tsp red pepper flakes
* 8 oz fresh mushrooms, sliced
* 1 cup pitted green olives, halved
* 1 cup diced red bell peppers
* 1 cup diced zucchini
* Fresh parsley, chopped (optional)
Instructions
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1. Season the chicken thighs with salt and pepper on both sides.
2. Heat olive oil in a large skillet over medium-high heat. Add the chicken thighs and cook for 6-7 minutes on each side, until nicely browned. Remove the chicken from the skillet and set aside.
3. In the same skillet, add more olive oil and sauté the chopped onion and minced garlic until softened, about 5 minutes.
4. Pour in the crushed tomatoes, red wine, chicken broth, dried oregano, dried basil, and red pepper flakes. Stir to combine and bring to a simmer.
5. Add the sliced mushrooms, halved green olives, diced red bell peppers, and diced zucchini to the skillet. Simmer for 10-12 minutes, until the vegetables are tender.
6. Season the chicken thighs with salt and pepper if desired.
7. Place the chicken thighs back into the skillet with the sauce and vegetables. Cover and transfer the skillet to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, until the chicken is tender and falls apart easily.
8. Serve the chicken cacciatore hot with crusty bread or over pasta. Garnish with fresh parsley if desired.
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