Slow Cooker Chicken Cacciatore (Printable Version)
Juicy chicken and vegetables gently simmered in a savory tomato sauce for an Italian-inspired dinner.
Advertisement
# Ingredients:
→ Main Ingredients
01 -
1 pound baby potatoes, halved
02 -
1 pound boneless, skinless chicken thighs
03 -
1 teaspoon herb and garlic seasoning
04 -
1 red bell pepper, chopped
05 -
1/4 cup yellow onion, chopped
06 -
1 teaspoon jarred minced garlic
07 -
4 ounces sliced black olives
08 -
29 ounces pureed tomatoes
09 -
1/2 cup chicken broth
10 -
2 tablespoons tapioca flour
# Steps:
01 -
Add halved baby potatoes to slow cooker and top with chicken thighs.
02 -
Sprinkle chicken and potatoes with herb and garlic seasoning.
03 -
Add chopped red bell pepper, onion, minced garlic, and sliced black olives to the slow cooker.
04 -
Stir together pureed tomatoes and chicken broth in a separate bowl.
05 -
Whisk tapioca flour into 2 tablespoons of water until smooth, then combine the slurry with the tomato mixture.
06 -
Pour the prepared tomato mixture over all ingredients in the slow cooker. Cover and cook on high for 3–4 hours or on low for 6–8 hours.
# Notes:
01 -
Store leftovers sealed in the fridge for up to 4 days, or in the freezer for up to 3 months. Reheat gently on the stovetop or in the microwave until warmed through.
02 -
Lightly searing the chicken first is an optional step to add extra flavor.
03 -
Thin the sauce with broth or thicken it further with more tapioca or cornstarch slurry.
04 -
Chicken is fully cooked when it reaches an internal temperature of 165°F.