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Crockpot Chicken Cacciatore

This easy Crockpot Chicken Cacciatore combines tender chicken thighs, vibrant vegetables, and a rich tomato-infused sauce, making it a comforting favorite for the whole family.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs Boneless and Skinless Chicken Thighs Rich flavor and moisture during cooking.
  • 1 lbs Baby Red Potatoes Cut in half for quicker cooking.
  • 2 cups Carrots Sweet and hearty for texture.
  • 1 Onion Yellow or white onions work best.
  • 1 Bell Pepper Any color: red, yellow, or green.
  • 2 cups Portobello Mushrooms Adds earthy depth; can substitute with button mushrooms.
  • 1 can (14.5 oz) Fire-Roasted Canned Tomatoes Look for quality brands for the best taste.
  • 1 cup Beef or Vegetable Broth Use low-sodium for better control over seasoning.
  • 2 teaspoons Paprika Both sweet and smoked varieties recommended.
  • 1 teaspoon Garlic Powder Convenient seasoning.
  • 1 teaspoon Onion Powder Adds rich flavor.
  • 2 teaspoons Herbs de Provence Elevates the dish with a blend of dried herbs.
  • ½ cup Black Olives, Pitted Optional; adds a briny contrast.
  • 2 tablespoons Olive Oil For browning the chicken.

Method
 

Preparation
  1. Season the Chicken: In a small bowl, mix together 1 teaspoon of paprika, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and a pinch of salt and pepper. Rub this mixture generously onto the boneless and skinless chicken thighs.
  2. Chef’s Tip: Letting the chicken marinate for an hour can enhance flavors.
  3. Brown the Chicken: In a skillet over medium heat, add 2 tablespoons of olive oil. Once hot, add the seasoned chicken and sear for 3-4 minutes on each side until golden brown.
  4. Prepare the Crockpot: In the slow cooker, pour in 1 can of fire-roasted canned tomatoes and 1 cup of beef or vegetable broth. Add 2 teaspoons of Herbs de Provence, stirring gently.
  5. Add Veggies: Layer in the baby red potatoes, carrots, onions, and bell peppers. Stir everything together lightly to coat in sauce.
  6. Finish with Chicken: Place the seared chicken thighs on top of the vegetables in the crockpot. Cover and cook on low for 8 hours or high for 4 hours.
  7. Add Mushrooms & Olives: In the final 30-45 minutes of cooking, add 2 cups of sliced portobello mushrooms and ½ cup of pitted black olives. Stir gently and let the flavors meld.

Notes

Leftovers can be stored in an airtight container up to 4 days in the fridge or frozen for up to 3 months. You can prepare the ingredients a day in advance. For a thicker sauce, remove the lid in the final hour of cooking.