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Restaurant Quality Slow-Cooker Chicken Cacciatore
Youssef Hb

Restaurant Quality Slow-Cooker Chicken Cacciatore

Experience a robust, rustic Italian stew that transforms simple ingredients into a sophisticated meal. This slow-cooker Chicken Cacciatore features tender bone-in chicken thighs braised in a rich, savory tomato sauce with earthy baby Bella mushrooms, crisp bell peppers, and fragrant garlic. The addition of capers right before serving provides a bright, acidic finish that elevates this dish to restaurant quality. It is a foolproof, one-pot recipe perfect for effortless, gourmet family dinners.
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 4 servings
Course: DINNER
Cuisine: Italian
Calories: 450

Ingredients
  

  • 2 lb. bone-in, skin-on chicken thighs
  • 2 bell peppers, chopped
  • 8 oz. baby Bella mushrooms, sliced
  • 2 cloves garlic, minced
  • 28 oz. crushed tomatoes
  • 1/2 cup low-sodium chicken broth
  • 1 tsp. dried oregano
  • 1/4 tsp. red pepper flakes
  • 1/3 cup capers, drained
  • 8 oz. linguine, cooked per box instructions
  • Kosher salt and black pepper to taste

Method
 

  1. Season the chicken thighs on both sides with kosher salt and black pepper.
  2. Arrange the chicken pieces in the bottom of the slow cooker.
  3. Add the chopped bell peppers, sliced mushrooms, minced garlic, crushed tomatoes, and chicken broth over the chicken.
  4. Season the mixture with dried oregano, red pepper flakes, and additional salt and pepper as needed.
  5. Cover the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours until the chicken is tender and fully cooked.
  6. Carefully remove the chicken from the slow cooker and stir in the capers.
  7. Serve the chicken and sauce over a bed of cooked linguine.

Notes

For a lighter meal, serve over zucchini noodles or cauliflower rice instead of linguine. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.