Slow-Cooker Chicken Cacciatore That'll Rock Your Dinner
Hearty Italian-inspired chicken thigh stew with peppers, mushrooms, and capers cooked low and slow for a deeply flavorful dinner with little effort.
Equipment
- 1 Slow cooker
Ingredients
Main ingredients
- 2 lb. chicken thighs skin-on, bone-in
- Kosher salt to season
- Freshly ground black pepper to season
- 2 bell peppers chopped
- 8 oz. baby Bella mushrooms sliced
- 2 cloves garlic minced
- 28 oz. crushed tomatoes from can
- ½ cup Swanson Chicken Broth
- 1 tsp. dried oregano
- ¼ tsp. red pepper flakes
- ⅓ cup capers
- 8 oz. cooked linguine for serving
Instructions
Instructions
- Season your chicken thighs well with kosher salt and freshly ground black pepper.
- Toss chopped bell peppers, sliced mushrooms, and minced garlic into your slow cooker base.
- Nestle those seasoned chicken thighs right on top of the vegetables.
- Pour in the crushed tomatoes and chicken broth.
- Sprinkle dried oregano and red pepper flakes over the entire mixture.
- Close the lid, ensure the sealing ring is secure. Cook on low for 6 to 8 hours or high for 3 to 4 hours. Let release naturally.
- Serve hot over linguine, rice, or crusty bread.
Notes
Store leftovers in airtight containers up to 4 days in the fridge or freeze for up to 3 months. Reheat gently and enjoy over pasta, rice, or as a pizza topping.