Go Back
–+ servings
A rich, red stew full of chicken, roughly chopped vegetables being stirred by a white spatular in a slow cooker.
Print Recipe
4.41 from 37 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, Slow cooker chicken cacciatore with potatoes
Servings: 6 serves
Author: Karina

Ingredients

  • 6 chicken thighs bone-in, skin on or off
  • 1 pinch salt to season
  • 1 pinch pepper to season
  • 2 tablespoons olive oil more if needed
  • 2 pounds baby potatoes quartered
  • 2 tablespoons garlic minced, or 8 cloves
  • 1 medium onion roughly chopped
  • 1 small yellow pepper deseeded and diced
  • 1 small red pepper deseeded and diced
  • 2 carrots peeled and sliced
  • 14 oz crushed tomatoes canned
  • 14 oz 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 parsley chopped
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 beef bouillon cube crushed
  • 1 teaspoon salt adjust to your taste
  • 1 pinch pepper adjust to your taste
  • ½ teaspoon red pepper flakes optional
  • 1 cup mushrooms sliced
  • ½ cup pitted black olives
US - Metric

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: 398kcal | Carbohydrates: 46g | Protein: 27g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 999mg | Potassium: 1.664mg | Fiber: 8g | Sugar: 10g | Vitamin A: 4.229IU | Vitamin C: 72mg | Calcium: 101mg | Iron: 5mg