SLOW COOKER CHICKEN CACCIATORE

READY IN: 7hrs 20mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Season thighs generously on both sides with salt and pepper; set aside.
  • In a large skillet over medium-high heat, add oil and when it gets hot, add chicken thighs, fat side down. Cook chicken for 5 minutes per side or until browned.
  • Meanwhile, add onions, red peppers, green peppers and garlic to the crock pot; stir well. Place browned thighs on top before adding mushrooms and Roma tomatoes; add seasonings.
  • Pour in tomato puree, marinara sauce, chicken broth, red wine, and balsamic vinegar; gently spread to cover all the ingredients.
  • Close the lid and set the timer for 6 hours on LOW.
  • When time is up, add black olives and stir well to combine. Set the timer on HIGH for an additional 30 minutes.
  • When the cooking time is done, add the cornstarch mixture, stir until the sauce thickens, about 30 to 45 seconds. Keep warm until ready to serve.
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