PREP TIME: 15 mins | COOK TIME: 6 hrs | TOTAL TIME: 6 hrs 15 mins | YIELD: 6 Servings
Melt in your mouth tender chicken with delicious savoury sauce thanks to the vegetables added over the chicken is my new obsession. A gluten-free dish made in a slow cooker and cooked to perfection!
INGREDIENTS
1 15-oz can diced tomatoes, preferably fire-roasted
3 tbsp pure tomato paste
1 tbsp smoked paprika
1 ½ tsp Italian Seasoning
pinch crushed red pepper
2 tsp coarse kosher salt, divided
6 bone-in chicken thighs, skin removed
½ c chopped olives, such as pitted black Italian olives
1 medium onion, thinly sliced
1 red bell pepper, finely chopped
4 oz crimini mushrooms, sliced
½ tsp chopped fresh rosemary
HOW TO MAKE SLOW COOKER CHICKEN CACCIATORE
Step 1: In the bottom of a large slow cooker, stir diced tomatoes and tomato paste.
Step 2: In a small dish, combine the smoked paprika, Italian seasoning, a tsp salt, and crushed red pepper.
Step 3: On a sheet of parchment, lay the chicken and sprinkle entirely with the smoked paprika mixture. Coat well.
Step 4: In the slow cooker, arrange chicken in the sauce, then pour over the remaining spices from the parchment.
Step 5: On top, add the olives, onion, bell pepper, and mushrooms. Cook for about 6 hours on low, covered.
Step 6: When done, slowly pull the chicken out of the slow cooking, making sure that the tights are intact. Add the rosemary and the rest of 1 tbsp salt into the veggie mixture and stir.
Step 7: When ready, serve the chicken with the vegetable mixture and sauce.
NOTES:
1. For step 1, you don’t have to stir the vegetable into the chicken as they will soften and loosen their juices on top of the chicken. It’ll baste the chicken and make a nice sauce.
2. Transfer the sauce into a saucepan if the sauce became too thin for your liking. Cook on the stove to reduce until you reached your desired thickness. Then, add in the salt and rosemary. Stir well.
NUTRITION FACTS:
SERVING SIZE: 1 chicken thigh, and 3/4 cup sauce
CALORIES: 206 | SUGAR: 5 g | FAT: 11 g | SATURATED FAT: 2 g | CARBOHYDRATES: 10 g | FIBER: 3 g | PROTEIN: 16 g
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