Slow-Cooker Chicken Cacciatore

Bone-in chicken thighs brown before slow-cooking in tomato, wine, peppers, and mushrooms; finish the olives late and serve the sauce over polenta or pasta.

395 min

6 servings

Tender chicken thighs in tomato, pepper, mushroom, and olive sauce over creamy polenta.

Ingredients

3 lb bone-in, skinless chicken thighs

1 1/2 tsp kosher salt for seasoning the chicken

1/2 tsp freshly ground black pepper

2 tbsp olive oil

1 large yellow onion, diced

1 red bell pepper, cut into strips

1 green bell pepper, cut into strips

8 oz cremini mushrooms, quartered

4 garlic cloves, minced

1 tbsp tomato paste

1/2 cup dry red wine

1 (28 oz) can crushed tomatoes

1/2 cup low-sodium chicken broth

1 tsp dried oregano

1/2 tsp red pepper flakes

2 bay leaves

1/2 cup pitted Kalamata olives, halved

2 tbsp fresh parsley, chopped

1/2 cup finely grated Parmesan, for serving

Equipment

5- to 6-quart slow cooker · Large skillet · Tongs · Medium saucepan · Whisk · Instant-read thermometer

Brown in batches

Leave space around the thighs so they sear instead of releasing moisture and steaming in the skillet.

Choose your base

Set out creamy polenta or the salted-water pasta option, then spoon the tomato and olive sauce generously over each portion.

Season and brown

01. Pat the thighs dry and season every side with salt and pepper so their surfaces can brown cleanly.

02. Brown in olive oil over medium-high heat in uncrowded batches; wait for the meat to release before turning for a deep crust.

Build the tomato braise

03. Cook onion, peppers, and mushrooms until their released liquid evaporates and edges take color; add garlic near the end to keep it from scorching.

04. Stir in tomato paste, oregano, and pepper flakes. Deglaze with red wine, scrape up brown bits, then add tomatoes, broth, and bay.

Slow-cook and finish

05. Set thighs in the slow cooker and cover with tomato mixture; cook on low until tender and 175 F, keeping the lid closed during the braise.

06. Lift out the chicken and remove bay leaves; stir olives into the sauce, cover, and keep it on low while they warm through.

Choose a base and serve

07. For polenta, whisk the grain into salted boiling water and stir at a gentle simmer until creamy; instead, boil the measured pasta in salted water to al dente and drain.

08. Stir butter into polenta only. Spoon either base into bowls, top with chicken and sauce, then finish with Parmesan and parsley.