She Strengthens

Savory Slow Cooker Chicken Cacciatore

A Hearty, Flavorful Dish with Minimal Effort

Get ready to indulge in a rich and satisfying meal that’s perfect for a cozy night in. This slow cooker chicken cacciatore recipe is a twist on the classic Italian dish, with tender chicken thighs, flavorful vegetables, and a depth of flavor that will leave you wanting more.

The Magic of Browning

The key to this recipe lies in the initial browning of the chicken thighs. By cooking them skin-side down in a hot skillet, you’ll achieve a crispy, caramelized exterior that adds texture and flavor to the dish. This step may take a few extra minutes, but trust us, it’s worth it.

Aromatics Galore

Once the chicken is browned, it’s time to add the aromatics. Onion, carrot, and celery come together in perfect harmony, sautéed to perfection and infused with the pungency of garlic. These humble ingredients form the foundation of the dish, adding a depth of flavor that’s simply irresistible.

Let the Slow Cooker Work Its Magic

With the chicken and aromatics in place, it’s time to let the slow cooker do its thing. Simply add the remaining ingredients – including diced tomatoes, chicken broth, red wine, and balsamic vinegar – and let the mixture simmer for 5-6 hours. The result is a tender, fall-apart chicken that’s smothered in a rich, velvety sauce.

Serve with Creamy Polenta

To complete the dish, serve the chicken and sauce over a bed of creamy polenta. This comforting side dish provides a perfect contrast to the bold flavors of the cacciatore, making for a truly satisfying meal.

Recipe Details

Yield: 4 servings
Difficulty: Easy
Total Time: 6 hours 20 minutes
Active Time: 20 minutes

Ingredients

• 6 large bone-in chicken thighs (about 2 1/2 pounds)
• Kosher salt and freshly ground black pepper
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 3 bay leaves
• 1 medium yellow onion, finely chopped
• 1 large carrot, finely chopped
• 1 stalk celery, finely chopped
• 10 cloves garlic, smashed
• 1 (28-ounce) can diced tomatoes, drained
• 1/2 cup low-sodium chicken broth
• 1/2 cup dry, full-bodied red wine
• 2 tablespoons balsamic vinegar
• 2 teaspoons finely chopped fresh flat-leaf parsley

Instructions

1. Season the chicken with salt and pepper.
2. In a large frying pan over medium-high heat, warm the butter and oil until hot. Add the chicken, skin side down, and cook until golden brown, about 7 minutes.
3. Transfer the chicken to the slow cooker and add the bay leaves.
4. Add the onion, carrot, and celery to the frying pan and cook until just starting to get tender, about 5 minutes.
5. Add the garlic and cook for 1 minute.
6. Pour the mixture over the chicken, along with the tomatoes, chicken broth, wine, and vinegar. Stir to combine.
7. Cover and cook on the low setting for 5-6 hours.
8. To serve, remove and discard the bay leaves. Let stand for a few minutes, then skim away the fat from the surface with a large spoon. Serve the chicken with the sauce, garnished with some of the parsley.