Description
Slow Cooker Chicken Cacciatore is a rustic and comforting Italian dish featuring tender chicken thighs slow-cooked in a flavorful tomato-based sauce with garlic, Italian herbs, mushrooms, and a splash of white wine. Served over pasta and garnished with Parmesan cheese, this hearty meal is perfect for cozy dinners.
Ingredients
Scale
Vegetables & Herbs
- 1 carrot, peeled and diced
- 1 cup diced onion
- 2 teaspoons minced garlic
- 8 ounces cremini mushrooms, quartered
- 2 tablespoons chopped Italian parsley
Meat
- 8 chicken thighs (bone-in), skin removed
Pantry & Spices
- 2 tablespoons extra virgin olive oil
- 2 tablespoons tomato paste
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- ¼ teaspoon red pepper flakes (or to taste)
- ¼ teaspoon salt
- Freshly ground black pepper (to taste)
- ½ cup dry white wine (Sauvignon Blanc, Pinot Grigio or Chardonnay)
- 28 ounce can San Marzano crushed tomatoes
- Shredded Parmesan cheese (for garnish)
- 8 ounces cooked pasta (for serving)
Instructions
- Sauté Vegetables: Heat 2 tablespoons of extra virgin olive oil in a 12-inch skillet over medium heat. Add the diced carrot, onion, and minced garlic. Sauté for 4 to 5 minutes until the vegetables have softened.
- Add Flavorings: Stir in 2 tablespoons tomato paste, 2 teaspoons dried oregano, 1 teaspoon dried basil, ¼ teaspoon red pepper flakes, ¼ teaspoon salt, and freshly ground black pepper to taste. Cook the mixture for 1 to 2 minutes to toast the spices, deepening the flavor.
- Deglaze with Wine: Pour in ½ cup dry white wine and bring the mixture to a simmer to reduce slightly and develop complexity.
- Prepare Slow Cooker: Place the 8 bone-in, skinless chicken thighs into the slow cooker. Spoon the sautéed vegetable and wine mixture over the chicken. Pour in the 28-ounce can of San Marzano crushed tomatoes.
- Initial Slow Cook: Cover the slow cooker and cook on LOW for 4 to 5 hours, allowing the chicken to become tender and fully cooked.
- Add Mushrooms and Parsley: Stir in the quartered cremini mushrooms and 2 tablespoons chopped Italian parsley. Cover again and continue to cook on LOW for an additional 30 to 60 minutes until the mushrooms are softened.
- Serve: Spoon the cacciatore over 8 ounces of cooked pasta. Garnish generously with shredded Parmesan cheese before serving.
Notes
- This dish is wonderfully rustic and comforting, perfect for satisfying a craving for classic Italian flavors.
- Using bone-in chicken thighs ensures moist, tender meat but you can remove the bones after cooking if preferred.
- The slow cooker allows the flavors to meld beautifully while keeping the chicken juicy and soft.
- Serve with your favorite pasta or crusty bread to soak up the delicious sauce.
- If you prefer a thicker sauce, you can remove the lid during the last 30 minutes of cooking to let some liquid evaporate.
Nutrition
- Serving Size: 2 pieces of chicken with sauce and pasta
- Calories: 441 kcal
- Sugar: 13 g
- Sodium: 673 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.04 g
- Carbohydrates: 26 g
- Fiber: 6 g
- Protein: 45 g
- Cholesterol: 194 mg
