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5 from 10 votes

Slow Cooker Chicken Cacciatore With Potatoes

Slow Cooker Chicken Cacciatore With Potatoes is an EASY weeknight dinner that cooks itself! With chicken falling off the bone in an Italian stew!
Prep Time10 minutes
Cook Time4 hours
Total Time4 hours 10 minutes
Course: Dinner
Cuisine: American
Keyword: chicken cacciatore
Servings: 6 serves
Calories: 556kcal
Author: Karina

Ingredients

  • 6 chicken thighs bone-in, skin on or off
  • Salt and pepper to season
  • 2 tablespoons olive oil (more if needed )
  • 2 pounds (1 kg) baby potatoes quartered
  • 2 tablespoons minced garlic (or 8 cloves)
  • 1 medium onion roughly chopped
  • 1 small yellow pepper (capsicum), deseeded and diced
  • 1 small red pepper (capsicum), deseeded and diced
  • 2 carrots peeled and sliced
  • 14 oz (410g) can crushed tomatoes
  • 14 oz (400g) bottle tomato passata (tomato sauce or puree for US readers)*
  • 150 ml red wine (optional -- substitute with beef broth IF DESIRED)
  • 2 tablespoons tomato paste
  • 2 tablespoons freshly chopped parsley
  • 1 teaspoon each dried basil and oregano
  • 1 beef bouillon cube crushed
  • 1 teaspoon salt (adjust to your taste)
  • pepper (adjust to your taste)
  • ½ teaspoon red pepper flakes (optional)
  • 1 cup sliced mushrooms
  • ½ cup pitted black olives

Instructions

  • (OPTIONAL STEP): Season chicken with salt and pepper. Heat a small amount of oil in a pan or skillet. Sear skin-side down (if using skin on thighs) first for 3 minutes, until deep golden brown. Rotate and sear the other side for a further 3 minutes.
  • Arrange the potatoes in a 6qt slow cooker bowl in single layer. Place the chicken over the potatoes and add the rest of the ingredients over the chicken (except olives and mushrooms). 
  • Stir to combine; cover and cook on high for 4 hours, or low for 8 hours, until the chicken is tender and falling off the bone. 
  • Add in the mushrooms and olives in the last 30 minutes of cooking. Season with extra salt, to your tastes and serve.
  • Serve over rice, pasta or spaghetti squash.

Notes

*Substitute crushed tomatoes for the tomato passata or puree if you can't find it.

Nutrition

Calories: 556kcal | Carbohydrates: 36g | Protein: 31g | Fat: 31g | Saturated Fat: 7g | Cholesterol: 141mg | Sodium: 487mg | Potassium: 615mg | Fiber: 8g | Sugar: 9g | Vitamin A: 4610IU | Vitamin C: 51.4mg | Calcium: 123mg | Iron: 8.3mg