Description
This Slow-Cooker Chicken Cacciatore is a hearty and flavorful Italian-inspired dish made with tender chicken thighs simmered in a rich tomato sauce with bell peppers, mushrooms, garlic, and aromatic herbs. Perfect for a comforting weeknight meal, it is served over linguine pasta and allows for hands-off cooking using a slow cooker, developing deep flavors over several hours.
Ingredients
Units
Scale
Chicken and Seasoning
- 2 lb. skin-on, bone-in chicken thighs
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Vegetables and Aromatics
- 2 bell peppers, chopped
- 8 oz. baby Bella mushrooms, sliced
- 2 cloves garlic, minced
Liquids and Flavorings
- 1 (28-oz.) can crushed tomatoes
- 1/2 cup Swanson Chicken Broth
- 1 tsp. dried oregano
- 1/4 tsp. red pepper flakes
- 1/3 cup capers
Serving
- 8 oz. cooked linguine, for serving
Instructions
- Season the Chicken: Season the skin-on, bone-in chicken thighs evenly on both sides with kosher salt and freshly ground black pepper. This ensures the meat is well-flavored before cooking.
- Layer Ingredients in Slow Cooker: Place the seasoned chicken thighs in the bottom of the slow cooker. Add the chopped bell peppers, sliced baby Bella mushrooms, and minced garlic on top of the chicken. Pour in the crushed tomatoes and Swanson Chicken Broth evenly over the ingredients. Sprinkle dried oregano, red pepper flakes, additional salt, and pepper across the top for added flavor.
- Cook the Dish: Cover the slow cooker with its lid and set it to cook on low heat for 6 to 8 hours, or alternatively on high heat for 3 to 4 hours. The chicken should be fully cooked through and tender, and the sauce flavors will meld together during this time.
- Finish the Sauce and Serve: Once cooking is complete, carefully remove the chicken thighs from the slow cooker and set aside. Stir the capers into the sauce in the slow cooker to add a salty, briny depth. Serve the chicken thighs over a bed of cooked linguine pasta, spooning the cacciatore sauce generously on top.
Notes
- Bone-in chicken thighs provide more flavor and remain juicy during slow cooking.
- You can substitute bell peppers with other sweet peppers or use a mix of red and yellow for color variety.
- If you prefer a thicker sauce, remove the lid and cook on high for an additional 15-20 minutes after the chicken is removed to reduce liquid.
- Capers add saltiness and tang; rinse them if you want a milder taste.
- Serve with garlic bread or a green salad for a complete meal.
Nutrition
- Serving Size: 1 serving (approx. 1 chicken thigh with sauce and pasta)
- Calories: 420
- Sugar: 7 g
- Sodium: 680 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 110 mg
