Slow Cooker Chicken Cacciatore
Slow Cooker Chicken Cacciatore is an easy crock pot meal loaded with tender chicken, tomatoes, bell peppers, kale, carrots and sliced mushrooms. Comforting and delicious!
Ingredients
- 6 skinless chicken thighs , we used bone-in
- salt and black pepper . to taste
- 2-3 tbsp olive oil
- 4 cloves garlic , minced
- ½ medium white onion , chopped
- 1/4 cup diced red bell peppers
- 1 cup sliced carrots
- 1 cup sliced mushrooms
- 28 oz can diced tomatoes , drained
- 6 oz can tomato paste
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon dried rosemary
- ¼ teaspoon dried thyme
- 6 Kalamata olives
- ½ cup chopped kale , washed, dried with stems removed
- 2 teaspoons arrowroot starch plus 3 teaspoons water whisked together in a small bowl (to thicken up sauce) - can also sub with tapioca starch or corn starch. For lower carb, sub with 1/4 teaspoon xanthan gum.
- 2 tbsp fresh chopped parsley plus more for serving
- Fresh basil leaves , for garnish (optional)
- grated Parmesan cheese , optional for serving
Instructions
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Season chicken with salt and black pepper. Heat olive oil in a large non-stick skillet over medium-high heat. Sear chicken until golden brown, about 3 minutes per side. Transfer chicken to slow cooker.
Alternatively, if pressed for time, skip browning and add chicken straight to a 6-quart slow cooker.
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Add the garlic, onion, bell peppers, carrots, mushrooms, diced tomatoes, tomato paste, dried basil, oregano, rosemary, thyme and salt, and black pepper to taste. Stir to combine. **(Do not worry if the mixture looks dry, the tomatoes will release more liquid as this cooks - if you like this dish saucier or soup-y - you can add ½ cup chicken broth or water)
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Cover and cook on high for 3-4 hours or on low for 6-7 hours.
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30 minutes prior to serving, stir in the olives, kale and the whisked arrowroot starch/water slurry into the slow cooker and cook for an additional 20-30 minutes on HIGH, or until sauce thickens up slightly and kale is wilted.
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Sprinkle with chopped parsley, basil leaves and taste and season with additional salt or black pepper, as needed.
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Serve hot over zucchini noodles, cauliflower rice, pasta or your favorite sides and top with grated parmesan, if desired.
Instant Pot Option
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Heat olive oil in the Instant Pot and press the SAUTE button. Sear the chicken until you get a nice brown caramel coating. You may have to work in batches, depending on the size of your Instant Pot. Transfer the chicken to a plate.
Add the inner pot back to the pressure cooker and add more oil, if needed. Saute the garlic, onion, bell peppers, carrots, mushrooms, diced tomatoes, tomato paste, dried basil, oregano, rosemary, thyme and salt and black pepper to taste. Stir to combine.
Add the chicken back to the pot. Press CANCEL then cover with lid. Turn the valve to SEALING and press PRESSURE COOK HIGH (OR MANUAL - for older models).
Set the timer to 10 minutes.
Once the Instant Pot comes to pressure and cooks for 10 minutes, do a QUICK RELEASE.
Open the lid carefully and stir in the olives and kale.
OPTIONAL STEP: If you prefer a thicker stew, switch to SAUTE mode and stir in an arrow root starch slurry (or use xanthan gum for low carb) and cook for about 2-3 minutes until the stew bubbles and thickens up.
Recipe Notes
How to store:
Store leftovers in an airtight container in the fridge for up to 3-4 days.
How to freeze:
To freeze, let the dish cool completely, portion it into freezer-safe containers, and enjoy the taste of Italy for up to 3 months.
How to reheat:
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Stovetop Method: Place the desired amount of leftover Chicken Cacciatore in a saucepan. Heat over medium-low heat, stirring occasionally to prevent sticking. Once heated through, serve and enjoy.
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Microwave Method: Transfer a portion of Chicken Cacciatore to a microwave-safe dish. Cover the dish with a microwave-safe lid or microwave-safe plastic wrap with a vent. Heat in the microwave on medium power in short intervals, stirring in between, until thoroughly heated. Be cautious not to overcook, as this may cause the dish to dry out.
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Oven Method: Preheat your oven to a low temperature, around 300°F (150°C). Place the leftover Chicken Cacciatore in an oven-safe dish, ensuring it's covered with a lid or aluminum foil to prevent moisture loss. Heat in the oven until warmed to your liking, checking periodically to avoid overcooking.
Remember, when reheating, it's a good idea to add a splash of chicken broth or water to help maintain the dish's moisture. After reheating, taste and adjust seasoning if necessary.