Slow Cooker Chicken Cacciatore

SERVES 4  |  PREP TIME 15 Min  |  COOK TIME 5 Hours 
1 1/2 teaspoons salt, divided
1 teaspoon ground black pepper
4 chicken thighs, bone in, skin on
2 chicken drumsticks, bone in, skin on
2 tablespoons extra virgin olive oil
1 medium yellow onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 cup Kalamata olives
2 cups baby bella mushrooms, sliced (aka crimini)
3 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
1 (14.5 ounce) can fire roasted diced tomatoes
1 cup reduced sodium chicken stock

Mix 1 teaspoon of salt and pepper and sprinkle over the chicken.

Heat olive oil in a medium skillet (I love using cast iron) over medium-high heat. Place about 1/2 of the chicken pieces in the skillet skin side down. Cook until browned, about 3 minutes each side. Place browned chicken in the slow cooker while you cook the remaining chicken. Repeat.

Meanwhile: add onions, peppers, olives, mushrooms, garlic, crushed tomatoes, diced tomatoes, chicken stock, and remaining 1/2 salt to the slow cooker.

Cook on low for 5 hours.

Serve over polenta, mashed potatoes, pasta, or rice and enjoy!

Recipe developed by Melinda Caldwell & Kat Jeter for The Slow Roasted Italian
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