Chicken Cacciatore

I find the slow cooker is a great time saver. Quick prep, go to work and return to a meal cooked to perfection.

Serving Size: 1 bowls


8 serving Chicken Thigh Bone In
5 clove garlic
1 slice , medium onion
2 cups canned crushed tomatoes
1 medium green bell pepper
1 medium red bell pepper
2 chopped raw Cremini Mushrooms
1 tbsp Bay Leaf
1 tbsp red pepper flakes
1 tbsp olive oil


  1. Season the chicken generously with salt. Heat a skillet over medium-high heat with a drizzle of avocado oil or extra virgin olive oil. When the skillet is hot, add chicken. Cook until lightly browned, about 4 minutes a side. Do not crowd the chicken in the skillet; brown in two batches if necessary.
  2. Add the browned chicken to the slow cooker.
  3. In the same skillet that the chicken was cooked, add the onions. Turn heat down to medium. Saute until onions are soft, 5 to 8 minutes. Add garlic and cook 1 minute more. Season lightly with salt.
  4. Add onion and garlic to slow cooker. Add tomatoes, bell peppers, mushrooms, bay leaf, and red pepper flakes. Mix well, so the chicken is completely coated in tomatoes.
  5. Cover and cook on high 4 hours, or low 8 hours.
  6. For this recipe, leaving the chicken skin on the chicken thighs tends to make the dish too oily

Nutrition Information

21g Fat
8g Carbs
20g Protein

About the author: Brian Kitching
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