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Meal Instructions

Specimen #0224·SLOW COOKER·Easy

Slow Cooker Chicken Cacciatore

Bone-in thighs braise 4 hours on low in a tomato-red wine sauce with peppers, olives, and capers — a hunter-style Italian stew that comes together while you're at work.

Cook temp

LOW

Total time

4.3h

REST

Serves

PULL AT

165°F

Ingredients

8 thighs Bone-In Skin-On Chicken Thighs — about 3 lbs total

28 oz Crushed San Marzano Tomatoes — 1 can

1 cup Dry Red Wine — Chianti, Sangiovese, or Montepulciano

1 large Red Bell Pepper — sliced into strips

1 large Yellow Bell Pepper — sliced into strips

1 large Yellow Onion — diced

4 cloves Fresh Garlic — minced

1/2 cup Castelvetrano Olives — pitted

2 tbsp Capers — brined, drained

2 tbsp Tomato Paste

2 tsp Dried Oregano

1 tsp Dried Basil

1 tsp Red Pepper Flakes

2 tbsp Olive Oil

1 1/2 tsp Kosher Salt

1 tsp Black Pepper

3 tbsp Fresh Parsley — chopped, for finish

Equipment

6-qt Slow Cooker

12-inch Skillet

Tongs

Wooden Spoon

DirectionsGet to the point

1Sear 8 seasoned bone-in thighs skin-side down 4 min in a hot skillet; transfer to slow cooker.

2Sauté onion, 2 bell peppers, 4 garlic cloves; deglaze with 1 cup red wine, reduce 3 min.

3Add 28 oz crushed San Marzano tomatoes, oregano, olives, capers; pour over thighs.

4Slow cook LOW 4 hours until thighs read 175°F; skim fat, stir in parsley, serve.

Dad pro tip

Cacciatore means 'hunter's style' — the whole point is a rustic braise from what's in the pantry. Substitutions are fine: swap peppers for mushrooms, olives for artichokes, red wine for white. Don't skip the tomato paste, though — it's the umami anchor.

Kid adjustment

Pull chicken off the bones and shred into the sauce. Serve over buttered orzo or angel hair with olives and capers picked out onto adult plates before ladling.

Reheat

Reheat covered in a 325°F oven for 25 minutes or on the stovetop over medium-low, adding 1/4 cup water if the sauce has tightened too much overnight. Skin will not re-crisp — pull it off before reheat.

BASIS: Tested on 8 bone-in skin-on chicken thighs (about 3 lbs) with 1 can San Marzano tomatoes, 1 cup dry red wine, 2 bell peppers, and 1/2 cup Castelvetrano olives in a 6-qt Crock-Pot.435 kcal · 34g protein · 14g carbs · 24g fat
USDA FoodData Central #171465 (chicken thigh) and #170457 (canned tomatoes)

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Slow Cooker Chicken Cacciatore