Cooking Lesson #1173: Slow-Cooker Chicken Cacciatore

…from the Perspectives’ Kitchen

How you doin’? I am usually an Instant Pot kind of guy when I’m cooking for my family and friends.  However,  I love turning to slow cookers when I’m looking for satisfying comfort food without any effort.
 
Chicken cacciatore is the perfect candidate for a slow-cooker meal because it only improves with time. The long cook time gives the aromatic veggies and herbs a chance to meld together, creating a bright, earthy stew, packed with carrots, mushrooms, and tomatoes, making it a delicious way to sneak in a few servings of veggies for the picky eaters. Put everything in the slow cooker, do whatever you need to do, and return in a few hours for a bowl of easy comfort. Many Instant Pots have a slow cooker button, so you don’t need a separate appliance if you don’t already have one.  Here’s everything you need to know.
 
Bone-in, skin-on chicken thighs are the traditional choice for cacciatore. Dark meat lends itself well to slow cooking and is considerably more forgiving when it comes to long cooking periods. You can use any bell peppers you have on hand, but I highly recommend using red. Baby Bella mushrooms are my preferred choice for this ingredient, but any small mushrooms will work here. A couple cloves of garlic build plenty of flavor alongside our veggies in the slow cooker. If you’re a major garlic fan, you can increase the amount. A can of crushed tomatoes will form the base of my sauce, so make sure you’re using a brand you like.  Use low-sodium chicken broth so you can control the saltiness. Dried oregano adds an earthy flavor, while red pepper flakes add just a touch of heat. Feel free to adjust based on your spice and heat tolerance. Capers are tiny bites of briny, tangy goodness. They are a welcome addition here, but if you’re not a fan, you can leave them out.
 
The best thing about a slow-cooked meal is how easy it is. First, you’re going to season your chicken on both sides with salt and pepper. Then, place in the slow cooker along with the peppers, mushrooms, garlic, tomatoes and broth. Season with oregano, red pepper flakes, salt, and pepper, then cover. If you’ve got the time, you can cover and cook on low for 6 to 8 hours (the slower the better), or you can cook on high for 3 to 4 hours. Cook until the chicken has fully cooked through and is fork tender.
 
Once the chicken is done, remove from the slow cooker, and add the capers directly into the sauce. Stir to combine, then serve the chicken alongside with the sauce. I love to serve over pasta, but you do you.
 
Prep time: 10 minutes
Slow cook time: 6 to 8 hours
Yield: 6 servings
 
Ingredients 
2 pounds skin-on, bone-in chicken thighs
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
2 bell peppers, chopped
8 ounces sliced Baby Bella mushrooms
2 minced garlic cloves
1 (28-oz.) can crushed tomatoes
1/2 cup low sodium chicken broth
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes
1/3 cup brined capers
8 oz. cooked Garlic Butter linguine, for serving
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Season the chicken on both sides with salt and pepper and place skin up in a slow cooker.
3. Add the peppers, mushrooms, garlic, tomatoes and broth, then season with oregano, and red pepper flakes.
4. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours, until chicken is cooked through.
5. Remove chicken from slow-cooker and stir capers into sauce. Serve chicken over cooked butter garlic pasta with sauce, and spoon sauce over the top.
6. Now that’s Italian!

ChefSecret:  If your sauce comes out a bit too thin, remove the chicken from the slow cooker and use a whisk to combine one tablespoon of flour and two tablespoons of tomato sauce. Stir into the slow cooker and simmer for 5-10 minutes until thickened. Also, If you're an olive person, adding green, black or Kalamata olive halves creates depth of flavors. 

Storage:  If you have any leftovers, store them in an airtight container in the fridge for no longer than 4 days. If you are serving over pasta, make sure to keep the chicken and sauce separate from the noodles.

Quip of the Day:  How do you make Italians stop talking? You tie their hands behind their back!
--------------------------------------------------------------------------------------
Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
-------------------------------------------
To you and everyone dear to you, be strong, be positive, stay well and be kind.

---