Slow Cooker Chicken Cacciatore with Rice


Photo Credit: Cafe Delites

Servings: 6


  • 6 skinless chicken thighs, bone-in
  • Salt and pepper to season
  • 2 tablespoons olive oil
  • 4 teaspoons minced garlic (or 8 cloves)
  • 1 medium onion, diced
  • 1 small yellow pepper, diced
  • 1 small red pepper, diced
  • 1 large carrot, peeled and diced
  • 10 oz. white mushrooms, sliced
  • ½ cup pitted black olives
  • 8 sprigs of thyme
  • 2 tablespoons each freshly chopped parsley and basil
  • 1 teaspoon dried oregano
  • 5 oz.  red wine (Note: I used Pinot Noir)
  • 28 oz. can crushed tomatoes
  • 7 oz. Roma tomatoes, chopped
  • ½ teaspoon red pepper flakes (or more for added spiciness)
  • 2 cups dry white or brown rice

Add all ingredients to the slow cooker, stirring to combine. Cover and cook on high for 4 hours, or low for 8 hours, until the chicken is tender and falling off the bone. (Note: I cooked mine on high to save time.) Add in the mushrooms in the last 30 minutes of cooking. Season to your tastes.

Cook rice according to package. Serve chicken cacciatore over rice.

*Recipe adapted from Chicken Cacciatore* 

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