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Recipe from Simpler Savory

The recipe

Easy Low Carb Crockpot Chicken Cacciatore

Prep
15 min
Cook
300 min
Total
315 min
Servings
6 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 6 servings.

calories
290

2× the original author values. Recipe yield: 6 servings.

calories
580

3× the original author values. Recipe yield: 6 servings.

calories
870
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 2.5 lb boneless skinless chicken thighs — or breasts; pat very dry
  • 1 tsp kosher salt — plus more to taste
  • 0.5 tsp black pepper — freshly ground
  • 1 tsp paprika — sweet or smoked
  • 1 tbsp olive oil — optional, for searing
  • 1 large yellow onion — sliced
  • 2 bell peppers — sliced; any color
  • 8 oz mushrooms — sliced; optional
  • 4 cloves garlic — minced
  • 28 oz crushed tomatoes — 1 large can
  • 2 tbsp tomato paste
  • 0.5 cup low-sodium chicken broth
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 0.25 tsp red pepper flakes — to taste
  • 1 bay leaf
  • 1 tbsp balsamic vinegar — plus more to taste
  • 0.25 cup dry red wine — optional; or add more broth
  • 0.5 cup pitted olives — halved; Castelvetrano or Kalamata
  • 1.5 tbsp capers — rinsed
  • 1 tbsp unsalted butter — or drizzle of olive oil; optional
  • 0.25 cup fresh parsley or basil — chopped
  • 1 lemon — cut into wedges, for serving; optional

Instructions

  1. Pat chicken very dry. Season both sides with salt, black pepper, and paprika.
  2. Heat olive oil in a skillet over medium-high and sear chicken 1–2 minutes per side until lightly golden; transfer to a plate.
  3. Add sliced onion, bell peppers, and mushrooms to the slow cooker; scatter the garlic over top.
  4. Pour in crushed tomatoes and broth. Stir in tomato paste, oregano, basil, red pepper flakes, balsamic, bay leaf, and red wine if using.
  5. Nestle the chicken into the sauce so it is mostly covered.
  6. Cover and cook on Low until very tender: 5–6 hours for thighs or 3.5–4.5 hours for breasts.
  7. Stir in olives and capers during the last 30 minutes of cooking so flavors stay bright.
  8. Taste and adjust with salt, more balsamic, or a squeeze of lemon.
  9. If sauce is thin, crack the lid and cook 15–20 minutes, or stir in butter and switch to High until glossy.
  10. Remove bay leaf. Top with chopped parsley or basil and serve with zucchini noodles, spaghetti squash, or cauliflower mash.

Notes

Cool to just warm, then refrigerate in airtight containers up to 4 days or freeze up to 3 months. Reheat gently on the stovetop over medium-low, adding a splash of broth if thick. For meal prep, portion with zucchini noodles or cauliflower mash; keep garnishes separate until serving.

Source: https://simplersavory.com/easy-low-carb-crockpot-chicken-cacciatore/