That first hiss from the cooker tells you something good is happening. You notice that steam starts filling the kitchen a little, carrying those savory smells that get your tummy rumbling. The pressure cooker does this thing where it heats up fast and locks in flavor like it’s got a secret recipe for making chicken super tender.
When you’re cooking a big meal, slow cooking chicken cacciatore with baby potatoes is kinda the best kind of cozy food. The chicken thighs soak up all those herbs and that rich tomato sauce you put together, and the potatoes turn so soft they almost melt in your mouth. It’s like supper’s giving you a big warm hug.
You gotta love that moment when you lift the lid to check on things. You sense the broth depth is just right, and you see those beautiful chunks of peppers, mushrooms, and carrots swimming in the sauce. The pressure cooker might ask you to do a quick release or a natural release, depending on how patient you’re feeling, but either way it’s gonna be delish.
What Makes Pressure Cooking Win Every Round
- Pressure cooking locks in all those flavors by cooking food fast and sealed tight.
- It tenderizes chicken like nobody's business, even bone-in thighs become fall-off-the-bone good.
- You get that broth depth without long hours of simmering, it concentrates nice and quick.
- Quick release lets you pop the lid fast when you’re in a hurry and can’t wait.
- Natural release works slow and gentle so your food finishes resting and keeps juicy.
- Steam cues in the cooker help you know when the real deal cooking time is done.
- Cleanup’s easy cause most stuff cooks in one pot and you avoid all those extra pans.
The Complete Shopping Rundown
- Chicken thighs, bone-in with skin on or off, about 6 pieces you remember.
- Baby potatoes, quartered so they cook quick and soak up the sauce.
- Minced garlic or 8 cloves to get that sharp punch in the background.
- One medium onion chopped and ready to soften up all sweet-like.
- Red and yellow bell peppers, deseeded and diced for some color and crunch.
- Carrots peeled and sliced, adding a nice sweetness that balances out the tomatoes.
- Canned crushed tomatoes plus a bottle of tomato passata for thick sauce that hugs every bite.
- Optional extras like red wine or some beef stock if you wanna switch it up, plus tomato paste to bring it all together.
How It All Comes Together Step by Step
- Season them chicken thighs good with salt and pepper. You wanna get that seasoning in early.
- Heat your olive oil in a skillet medium-high. Sear the chicken on both sides till it’s golden and a little crisp, about 3 to 4 minutes each. Then toss those browned babies into your slow cooker.
- In that same skillet, maybe splash a little more oil if it’s dry. Throw in your garlic and onions and sauté till they smell sweet and get all translucent, this takes about 2 to 3 minutes.
- Add your diced red and yellow peppers, carrots too. Cook a bit more just so they start softening up, roughly 3 to 4 minutes, then scoop all that goodness into your cooker with the chicken.
- Now add the quartered baby potatoes and pour in the crushed tomatoes. Stir gently to combine everything but don’t break the pieces apart.
- Seal the slow cooker lid and set it on low for 6 to 8 hours or high if you’re short on time for 3 to 4 hours. The chicken should be super tender and potatoes fork-tender when you’re done.
- Before serving, taste it and adjust salt and pepper. Mix in some fresh parsley and bam, dinner’s ready to enjoy.
Easy Tweaks That Make Life Simple
- If you don’t wanna sear, you can just toss seasoned chicken directly into the cooker but searing brings more flavor so I don’t skip it.
- Use pre-chopped frozen mixed peppers and carrots when you’re in a rush, it’s a total timesaver and works real good.
- Swap baby potatoes with sweet potatoes if you’re feeling adventurous or wanna a different sweetness in that sauce.
That First Bite Moment
When you finally get a forkful, you notice how tender the chicken is, it just falls away with a little poke. The skin, if you left it on, has that light crispness mingling with the saucy goodness.
The richness of the tomatoes blends perfectly with the mellow sweetness from the peppers and carrots you threw in, making every bite kinda balanced and comforting. Baby potatoes soak up all those flavors and give a nice soft bite that feels like comfort food in a bite.
Hints of herbs like oregano and basil sneak through, and if you went for red pepper flakes, you sense just a little kick that warms you up. You remember the broth depth that made it thick and luscious.
Eating this kinda meal after a long day? Dang, it’s like a little vacation in your mouth that makes you wanna eat slow and savor every bit.
Your Leftover Strategy Guide
- Store leftovers in an airtight container in the fridge, and it usually stays tasty for about 3 to 4 days.
- If you wanna freeze it, remove the potatoes first cause they can get mushy when thawed. Freeze the chicken and sauce separately.
- Reheat leftovers using your pressure cooker on a slow release to keep the chicken juicy, or just microwave gently stirring the sauce to warm it well.
- Use leftover chicken and sauce over steamed rice or toss with pasta to make a quick new meal when you’re low on time.
The FAQ Section You Actually Need
- Can I use chicken breasts instead of thighs? You can, but thighs stay juicy better in slow cooking. Breasts might dry out a bit if you cook too long.
- What’s the difference between quick release and natural release? Quick release vents the steam fast so you open the cooker soon after, natural release lets steam drop slowly which makes food finish tender and juicy.
- Do I need to brown the chicken first? It’s not a gotta, but browning adds deeper flavor and texture on the skin and meat, so I recommend it when you got time.
- Can I skip the red wine? Yeah, just use beef stock or even extra tomato sauce. The wine adds some acidity and depth but it’s not crucial.
- What’s the best way to add veggies? Add hardy vegetables early so they cook through but save delicate stuff like mushrooms near the end so they don’t mush up.
- Why does my sauce sometimes get watery? Make sure you use enough tomato paste and crushed tomatoes. Also slow release helps sauce thicken nicer cause it simmers a bit more after pressure cooking.
For some cozy comfort food options you can try our Cheesy Kielbasa Hashbrown Casserole or enjoy a fun snack like Easy Marinated Cheese Appetizer with Salami & Green Olives. You might also like Mozzarella Stuffed Rosemary Parmesan Soft Pretzels as a flavorful treat perfect for gatherings.
Perfect Slow Cooker Chicken Cacciatore with Baby Potatoes
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 6 chicken thighs bone-in, skin on or off
- salt and pepper to season
- 2 tablespoons olive oil more if needed
- 1 kg baby potatoes quartered
- 2 tablespoons minced garlic or 8 cloves
- 1 medium onion roughly chopped
- 1 small yellow pepper deseeded and diced
- 1 small red pepper deseeded and diced
- 2 carrots peeled and sliced
- 1 can crushed tomatoes
- 400 ml tomato passata tomato sauce or puree
- 150 ml red wine optional – substitute with beef stock if desired
- 2 tablespoons tomato paste
- 2 tablespoons freshly chopped parsley
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 beef stock cube crushed
- 1 teaspoon salt adjust to taste
- pepper adjust to taste
- 0.5 teaspoon red pepper flakes optional
- 1 cup sliced mushrooms
- 0.5 cup pitted black olives
Instructions
Instructions
- Season the chicken thighs with salt and pepper.
- Heat olive oil in a skillet over medium-high heat and sear chicken on both sides (3–4 minutes per side). Transfer to slow cooker.
- In the same skillet, sauté garlic and onion until softened (2–3 minutes).
- Add diced red and yellow peppers and carrots. Cook for another 3–4 minutes then transfer to slow cooker.
- Add quartered baby potatoes and crushed tomatoes. Stir gently to combine without breaking ingredients.
- Seal the slow cooker lid. Cook on low for 6–8 hours or high for 3–4 hours until chicken is tender.
- Add in mushrooms and olives during the last 30 minutes of cooking.
- Before serving, adjust seasoning with extra salt if needed. Garnish with parsley and serve.
