Ingredients
2 lbs chicken thighs (boneless or bone-in)
1 red bell pepper, sliced
1 yellow bell pepper, sliced
8 oz mushrooms, sliced
1 small onion, sliced
3 cloves garlic, minced
1 can (28 oz) crushed tomatoes
1 tbsp tomato paste
1 tsp dried oregano
1 tsp dried basil
½ tsp thyme
½ tsp red pepper flakes (optional)
Salt and pepper, to taste
½ cup chicken broth
2 tbsp olive oil
Fresh parsley for serving
Instructions
1. Season chicken with salt and pepper, then sear in olive oil for 2–3 minutes per side (optional but adds flavor). Transfer to slow cooker.
2. Add bell peppers, mushrooms, onion, and garlic on top of chicken.
3. Pour in crushed tomatoes, tomato paste, broth, oregano, basil, thyme, and red pepper flakes. Stir lightly.
4. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is tender.
5. Shred chicken slightly (or leave whole) and stir into the sauce.
6. Taste and adjust seasoning with extra salt or pepper.
7. Serve over pasta, rice, mashed potatoes, or creamy polenta. Garnish with fresh parsley.
Notes
Searing the chicken adds amazing flavor but is optional.
Use bone-in thighs for the juiciest result.
Add olives or capers for a traditional twist.
Leftovers taste even better the next day and freeze well.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 7g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 115mg
Keywords: slow cooker chicken cacciatore, crockpot chicken dinner, Italian chicken stew, peppers and mushroom chicken