Slow Cooker Chicken Cacciatore With Potatoes is an EASY weeknight dinner that cooks itself! With chicken falling off the bone in an Italian stew!
Keyword: chicken cacciatore
6chicken thighsbone-in, skin on or off
Salt and pepper to season
2tablespoonsolive oil(more if needed )
2pounds(1 kg) baby potatoesquartered
2tablespoonsminced garlic(or 8 cloves)
1smallyellow pepper(capsicum), deseeded and diced
1smallred pepper(capsicum), deseeded and diced
2carrotspeeled and sliced
14oz(410g) can crushed tomatoes
14oz(400g) bottle tomato passata(tomato sauce or puree for US readers)*
150mlred wine(optional -- substitute with beef broth IF DESIRED)
2tablespoonsfreshly chopped parsley
1teaspooneach dried basil and oregano
1beef bouillon cubecrushed
1teaspoonsalt(adjust to your taste)
pepper(adjust to your taste)
½teaspoonred pepper flakes(optional)
½cuppitted black olives
(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.