Perfect Slow Cooker Chicken Cacciatore with Baby Potatoes
This cozy slow cooker chicken cacciatore is loaded with tender bone-in chicken thighs, hearty baby potatoes, and a rich tomato sauce infused with garlic, herbs, and vegetables.
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.
Notes
Serve warm over pasta, rice, or vegetable noodles. Swap ingredients as needed with options like beef stock or sweet potatoes for variation.