Crockpot Chicken Cacciatore

By Sharon Feldman

Ingredients:

• 4-6 bone-in, skinless chicken thighs, breasts or legs
• 1 tablespoon olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 cup mushrooms, sliced
• 1 can (14.5 oz) diced tomatoes
• 1/2 cup tomato sauce or crushed tomatoes
• 1/4 cup chicken broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon crushed red pepper flakes (optional, for heat)
• 1/2 cup pitted black or green olives (optional)
• Salt and pepper, to taste
• Fresh parsley, for garnish
• Cooked pasta, rice, or crusty bread (for serving)

Directions:

Season the chicken with salt and pepper on both sides.

In a skillet, heat the olive oil over medium heat. Add the chopped onion, bell peppers, and mushrooms, and sauté for 4-5 minutes until they start to soften. Add the garlic and cook for an additional minute. Remove from heat.

Place the seasoned chicken in the bottom of the slow cooker. Add the sautéed vegetables (or raw vegetables if skipping the sauté step), diced tomatoes, tomato sauce, chicken broth, oregano, basil, and crushed red pepper flakes (if using). Stir to combine the ingredients.

Cover the crock pot and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and fully cooked through.

In the last 30 minutes, stir in the olives if you’re using them.

Once the chicken is done, garnish with fresh parsley and serve the Chicken Cacciatore over cooked pasta, rice, or with crusty bread.