Crock-Pot Chicken Cacciatore
This Crock-Pot Chicken Cacciatore recipe is an easy throw-together meal with a delicious sauce full of incredible flavors! Garlic, bell peppers, onions, carrots and olives swim in a rustic tomato Cacciatore sauce, simmering and soaking into juicy chicken thighs (or breasts) until they fall off the bone and melt in your mouth!
Equipment
- Crock-Pot
Ingredients
- 2 onions thinly sliced
- 3 lbs bone-in chicken breasts or thighs skinned
- 28 oz canned plum tomaotes chopped
- Kosher salt and pepper to taste
- 5 cloves garlic minced
- 1/2 cup chicken broth
- 2 Tbsp capers (optional)
- 20 pitted Kalamata or green olives chopped if desired
- 1 tsp dried oregano
- 1 yellow bell pepper diced
- 1 red bell pepper diced
- 1 large carrot peeled and sliced
- 1 bunch fresh parsley or basil stemmed and coarsely chopped
- 18 oz cauliflower rice prepared to your liking
Instructions
- Placed sliced onion in Crock-Pot or slow cooker and cover with chicken.
- In a bowl, stir tomatoes, salt, pepper, garlic, broth and oregano. Stir until well blended and pour over chicken.
- Add bell peppers and carrots to the Crock-Pot.
- Cover and cook on low for 5-6 hours or on high for 3-4 hours, or until chicken is tender and cooked through.
- Stir in capers, olives and herbs just before serving.
- Serve over prepared cauliflower rice.
Notes
Cooking chicken on the bone versus boneless will increase cook time by about 30 minutes to 1 hour.