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Slow Cooker Chicken Cacciatore with Peppers and Mushrooms

Slow cooker chicken cacciatore is browned in a skillet, then simmered with peppers, mushrooms, red wine, and tomatoes until tender. Bone-in chicken thighs soak up a rich, herb-seasoned sauce for a hearty dinner.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 530
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 3 lb chicken thighs skinless, bone-in
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 yellow onion medium, sliced
  • 2 bell peppers sliced
  • 8 oz cremini mushrooms quartered
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 0.5 cup dry red wine
  • 1 can (28 oz) crushed tomatoes
  • 1 tsp dried oregano
  • 0.5 tsp dried thyme
  • 1 bay leaf

Equipment

  • 1 12-inch skillet
  • 1 6-quart slow cooker

Method
 

  1. Heat the olive oil in a 12-inch skillet over medium-high heat.
  2. Season the chicken thighs with the kosher salt and black pepper.
  3. Brown the chicken thighs in batches for 3 to 4 minutes per side.
  4. Place the yellow onion, bell peppers, and cremini mushrooms in a 6-quart slow cooker, then arrange the browned chicken thighs on top.
  5. Add the garlic and tomato paste to the skillet and stir for 30 seconds.
  6. Pour in the dry red wine, scrape up the browned bits, and simmer for 2 minutes.
  7. Stir in the crushed tomatoes, dried oregano, and dried thyme.
  8. Pour the tomato mixture over the chicken and vegetables, then add the bay leaf.
  9. Cover and cook on LOW for 5 to 6 hours or HIGH for 3 to 4 hours, until the chicken reaches 165°F near the bone.
  10. Remove and discard the bay leaf before serving.

Notes

For the best flavor, brown the chicken in batches without crowding the skillet. Refrigerate leftovers for 3 to 4 days or freeze for up to 3 months. For an alcohol-free variation, replace the dry red wine with chicken broth.