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Step 7 Chicken is fully cooked before being removed and the sauce reducing
Bradley Pittman

Chicken Cacciatore – Slow Cooker

Bone-in chicken is browned then slow-cooked with onions, garlic, tomatoes, bell pepper, mushrooms and olives in a balsamic-tomato sauce.
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Prep Time 25 minutes
Cook Time 4 hours
Total Time 4 hours 25 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 2¼ tablespoons extra-virgin olive oil divided (1½ tbsp for browning chicken, ¾ tbsp for sautéing onion mix)
  • 900 g bone in, skin on Chicken Maryland
  • 1½ teaspoons sea salt
  • ¾ teaspoon ground black pepper
  • 1½ medium onion, chopped
  • 4–5 cloves garlic, minced
  • 1½ tablespoons plus ¾ teaspoon balsamic vinegar divided; 1½ tbsp used in sauce base, ¾ tsp stirred in before serving
  • 900 g crushed tomatoes
  • 1½ cups chicken broth
  • 1½ medium green bell pepper, diced
  • 210 g sliced mushrooms
  • 75 g black olive, sliced
  • 1½ teaspoons oregano
  • 3 teaspoons plus ¾ teaspoon basil, sliced divided; 3 tsp added to slow cooker, ¾ tsp used as garnish

Method
 

  1. Heat 1½ tablespoons olive oil in a large skillet over medium high. Salt and pepper both sides of chicken. Once oil shimmers, add in one layer. Brown 3 to 4 minutes with minimal movement; turn and cook 3 to 4 minutes more. Remove; set aside.
  2. In the same skillet, heat ¾ tbsp oil over medium. Sauté onion, garlic, and oregano until fragrant.
  3. Add 1½ tablespoons balsamic vinegar; cook 1 minute until reduced.
  4. Heat slow cooker on low.
  5. Add onion mixture and chicken. Top with tomatoes, broth, green bell pepper, mushrooms, olives, and 3 teaspoons basil. Season with salt and pepper.
  6. Cover; cook on low approximately 3 hours or until chicken reaches 165°F (74°C). Remove chicken; set aside.
  7. Cook sauce uncovered on high for 30min to thicken and develop flavor. Before serving, stir in remaining ¾ teaspoon balsamic vinegar; taste and adjust salt and pepper. Return chicken; gently coat. Serve hot with pasta, rice, or creamy polenta, remaining sauce, and remaining ¾ teaspoon fresh basil.

Notes

If you do not have time and need the sauce quickly whisk together 1 tablespoon cornstarch with 1 tablespoon water and 1 tablespoon of your sauce. Then, stir this mixture into the slow cooker and let simmer until thickened.
Total time: 3 hours 30 min.