Easy slow cooker chicken cacciatore the whole family will love! It makes a complete meal with steamed rice, pasta noodles, mashed potatoes, roasted veggies, and a salad!
INGREDIENT
– 2 Tbsp avocado oil– 3 to 4 lbs bone-in skin-on chicken thighs*– Sea salt– Black pepper– Paprika– 1 large yellow onion chopped– 2 bell peppers colors of choice– 2 large carrots chopped– 6 cloves garlic minced– 1 28-oz can crushed tomatoe– ½ cup chicken broth– ½ cup white wine optional**– 2 tsp Italian seasoning
INSTRUCTIONS
Season both sides of chicken thighs with paprika, sea salt, and pepper. Over high heat, heat avocado oil in a large skillet. Wait a few minutes for the skillet to sizzle.
Step 1
Place chicken thighs (or pieces) skin-side down in the skillet and brown for 3–5 minutes per side (5–10 minutes total).
Step 2
Reduce heat to medium-high if skin darkens quickly. This step may require two batches, depending on skillet size. Eight thighs fit in my 12-inch nonstick skillet.
Step 3
Add chopped onion, bell peppers, garlic, and carrots to the slow cooker bottom while the chicken browns.
Step 4
Add the browned chicken, crushed tomatoes, broth, and wine to the slow cooker. Before stirring, salt everything well with sea salt.
Step 5
Cover your crock pot and cook on low for 8–10 hours or high for 4–6 hours. After cooking the chicken cacciatore, taste it and add sea salt to taste.
Step 6
Serve chicken cacciatore with rustic bread, pasta, white rice, or brown rice. Serve over zucchini noodles, spaghetti squash or cauliflower rice for low-carb.