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Crockpot Chicken Cacciatore

A comforting Italian dish featuring tender chicken thighs simmered with vibrant vegetables in a rich tomato sauce, perfect for a cozy dinner.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Boneless and skinless chicken thighs Organic recommended for best flavor and texture.
  • 1 lb Baby red potatoes Adds creaminess without peeling.
  • 2 medium Carrots Sliced into pieces for natural sweetness.
  • 1 medium Onion Yellow or sweet variety recommended.
  • 2 medium Bell peppers A mix of red, yellow, and green for color.
  • 8 oz Portobello mushrooms Adds earthy flavor.
  • 1 can Fire-roasted canned tomatoes Look for quality brands like Muir Glen.
  • 1 cup Beef or vegetable broth Low-sodium options preferred.
  • 1 tsp Paprika
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 1 tsp Herbs de Provence
  • 1/2 cup Black olives, pitted Kalamata olives recommended.
  • 2 tbsp Olive oil Quality matters; California Olive Ranch is recommended.

Method
 

Preparation
  1. Season the chicken: Combine paprika, garlic powder, onion powder, salt, and pepper in a bowl. Rub this mixture all over the chicken thighs and set aside for about 10 minutes.
  2. Brown the chicken: In a large skillet, heat olive oil over medium-high heat. Add the chicken thighs and brown them for about 4–5 minutes each side until golden.
  3. Prep the crockpot: Add fire-roasted tomatoes and broth to the crockpot, followed by Herbs de Provence, baby potatoes, carrots, onions, and bell pepper. Stir gently to mix.
  4. Add the chicken: Lay the seared chicken thighs on top of the veggie mixture.
Cooking
  1. Cook on low for 8 hours or high for 4 hours until the chicken is fork-tender and the vegetables are soft.
  2. 30–45 minutes before serving, add the portobello mushrooms and olives.

Notes

For extra flavor, add a splash of balsamic vinegar or fresh basil at the end of cooking. Leftovers keep well in the fridge for 3–4 days; can also freeze for up to 3 months.