I’ve got the perfect weeknight dish for the fall—Slow Cooker Chicken Cacciatore! This is the epitome of comfort food, and who doesn’t love to set it and forget it? Loaded with veggies and great served over simple whole-grain polenta or pasta, it’s the perfect one-dish meal. Oh, and bonus, if you’re a family of four like us, you’ll have leftovers for something quick and easy the next day! :)
Some substitution options:
- If you can only find bone-in chicken, that’ll work instead of boneless. You’ll just have to remove the bones before eating, of course!
- If someone in your family is not a fan of olives, it’s okay to leave them out or add them at the end individually.
- If you don’t want to cook with red wine, you can use broth instead.
Other Comfort Food Recipes You Might Enjoy:
- Slow Cooker Beef Stroganoff
- Slow Cooker Braised Short Ribs
- Slow Cooker Korean Beef Short Ribs
- Weeknight Beef Bourguignon
Slow Cooker Chicken Cacciatore
- 2 tablespoons olive oil
- 2 1/2 pounds boneless, skinless chicken thighs
- 1/4 cup whole-wheat flour
- 1/2 cup red wine
- 1 onion diced
- 4 bell peppers seeded, cored, and diced
- 8 ounces mushrooms (button or baby bell), cut in half
- 5 cloves garlic minced
- 1/4 cup fresh oregano leaves chopped
- 3/4 teaspoon salt
- 1/2 teaspoon crushed red pepper
- 1 28-ounce can fire-roasted diced tomatoes
- 1/4 cup capers drained
- 1/4 cup pitted Kalamata olives
- Heat the olive oil in a large skillet over medium-high heat. Coat the chicken in the flour and then cook until golden brown on both sides (but still raw/pink in the middle). Remove from the pan and add to the slow cooker.
- Deglaze the pan by adding the wine and turning up the heat to high while scraping the brown bits off the bottom of the pan (be careful of flare ups if using a gas range…you may want to turn the fire off momentarily while you pour the wine in). Cook for a few minutes until the wine is reduced by half, then pour into the slow cooker.
- Add the onion, bell peppers, mushrooms, garlic, oregano, salt, red pepper, diced tomatoes, capers, and olives. Cover and turn the slow cooker onto low for 7 to 8 hours or high for 4 to 5 hours. Serve over whole-grain noodles or polenta.
We recommend organic ingredients when feasible.