Slow Cooker Chicken Cacciatore

How to Make Slow Cooker Chicken Cacciatore

1. 1

   Step 1: Season and brown the chicken

   Pat the chicken thighs dry and season both sides with half of the salt-and-pepper mixture. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat and brown the thighs 3–4 minutes per side until golden (they will finish cooking in the slow cooker); transfer browned thighs to the slow cooker skin-side up.

   For this step

   • 6 piecesBone-in, skin-on chicken thighs
   
2. 2

   Step 2: Sauté the aromatics and peppers

   Reduce heat to medium and add the remaining tablespoon of olive oil to the skillet, then sauté the sliced onion and red bell pepper 4–5 minutes until softened. Add the minced garlic and cook 30–60 seconds until fragrant, stirring so nothing burns.

   For this step

   • 1 mediumYellow onion, sliced
   • 4 clovesGarlic cloves, minced
   • 1 mediumRed bell pepper, sliced
   
3. 3

   Step 3: Build the tomato-wine sauce

   Stir the tomato paste into the skillet and cook 1 minute, then pour in the red wine to deglaze, scraping up browned bits from the pan. Add the crushed tomatoes and dried Italian seasoning, stir to combine, taste and adjust with the remaining salt-and-pepper if needed, then pour the sauce over the chicken in the slow cooker.

   For this step

   • 28 ozCanned crushed tomatoes (28 oz)
   • 2 tbspTomato paste
   • 1/2 cupDry red wine
   • 1 tspDried Italian seasoning
   
4. 4

   Step 4: Slow-cook until tender

   Cover and cook on LOW for 4 hours (or HIGH for 2–3 hours) until the chicken reaches 165°F (74°C) and is fall-apart tender. For best texture, avoid lifting the lid during cooking so the pot retains heat.
   
5. 5

   Step 5: Reduce and finish the sauce

   If the sauce is thin, transfer it to the skillet and simmer on medium for 6–10 minutes to reduce and concentrate flavors, then return to the slow cooker with the chicken. Alternatively, skim excess fat from the slow cooker and stir sauce to combine; taste and adjust seasoning.
   
6. 6

   Step 6: Serve and garnish

   Serve the chicken and sauce over your choice of cooked pasta, polenta, or rice. Finish with a drizzle of olive oil and chopped fresh herbs if you have them on hand, and enjoy warm.
   

1. Pat the chicken thighs dry and season both sides with half of the salt-and-pepper mixture. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat and brown the thighs 3–4 minutes per side until golden (they will finish cooking in the slow cooker); transfer browned thighs to the slow cooker skin-side up.
2. Reduce heat to medium and add the remaining tablespoon of olive oil to the skillet, then sauté the sliced onion and red bell pepper 4–5 minutes until softened. Add the minced garlic and cook 30–60 seconds until fragrant, stirring so nothing burns.
3. Stir the tomato paste into the skillet and cook 1 minute, then pour in the red wine to deglaze, scraping up browned bits from the pan. Add the crushed tomatoes and dried Italian seasoning, stir to combine, taste and adjust with the remaining salt-and-pepper if needed, then pour the sauce over the chicken in the slow cooker.
4. Cover and cook on LOW for 4 hours (or HIGH for 2–3 hours) until the chicken reaches 165°F (74°C) and is fall-apart tender. For best texture, avoid lifting the lid during cooking so the pot retains heat.
5. If the sauce is thin, transfer it to the skillet and simmer on medium for 6–10 minutes to reduce and concentrate flavors, then return to the slow cooker with the chicken. Alternatively, skim excess fat from the slow cooker and stir sauce to combine; taste and adjust seasoning.
6. Serve the chicken and sauce over your choice of cooked pasta, polenta, or rice. Finish with a drizzle of olive oil and chopped fresh herbs if you have them on hand, and enjoy warm.