Slow Cooker Chicken Cacciatore
Slow Cooker Chicken Cacciatore - an easy crockpot meal loaded with tomatoes, bell peppers, kale, carrots and sliced mushrooms
Servings: 4 Servings
Ingredients
- 1 ½ pounds skinless chicken thighs I used bone-in
- salt and black pepper to taste
- 3 tablespoons olive oil
- 4 teaspoons minced garlic about 4 cloves
- ½ cup chopped white onion
- ½ cup diced red bell peppers
- ½ cup sliced carrots about 1 large carrot
- ½ cup sliced mushrooms
- 1 (28-ounce) can diced tomatoes with green chilis drained
- 1 (6-ounce) can tomato paste
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon dried rosemary
- ¼ teaspoon dried thyme
- ¼ cup Kalamata olives optional
- ½ cup chopped kale stems removed
- 2 teaspoons cornstarch
- 1 tablespoon water
- 2 tablespoons fresh chopped parsley
- fresh basil leaves optional, for garnish
- grated Parmesan cheese optional, for garnish
Instructions
- Season 1 ½ pounds skinless chicken thighs with salt and black pepper. Heat 3 tablespoons olive oil in a large non-stick skillet over medium-high heat. Cook chicken until golden brown, about 3 minutes per side. Transfer chicken to slow cooker. Alternatively, skip browning and add chicken straight to a 6-quart slow cooker if pressed for time.
- Add 4 teaspoons minced garlic, ½ cup chopped white onion, ½ cup diced red bell peppers, ½ cup sliced carrots, ½ cup sliced mushrooms, 1 (28-ounce) can diced tomatoes with green chilis, 1 (6-ounce) can tomato paste, 1 teaspoon dried basil, ½ teaspoon dried oregano, ¼ teaspoon dried rosemary, ¼ teaspoon dried thymeand salt and black pepper to taste. Stir to combine. Do not worry if the mixture looks dry, the tomatoes will release more liquid as this cooks - if you like this dish more saucy, add ½ cup chicken broth or water.
- Cover and cook on high for 3-4 hours or on low for 4-6 hours.
- In a small bowl, stir together 1 tablespoon water and 2 teaspoons cornstarch. Add to the crockpot along with ¼ cup Kalamata olives, and ½ cup chopped kale. Cook for an additional 20-30 minutes on HIGH, or until the sauce thickens slightly and the kale is wilted.
- Sprinkle with 2 tablespoons fresh chopped parsley, and fresh basil leaves. Taste and season with additional salt or black pepper, as needed.
- Serve hot over pasta, zucchini noodles, rice, or your favorite sides, and top with grated Parmesan cheese, if desired.
Nutrition
Calories: 295kcal | Carbohydrates: 16g | Protein: 23g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 575mg | Potassium: 886mg | Fiber: 4g | Sugar: 8g | Vitamin A: 4403IU | Vitamin C: 42mg | Calcium: 66mg | Iron: 3mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
