Slow Cooker Chicken Cacciatore
Slow cooker chicken cacciatore is classic Italian comfort food made easy. Put it together in the morning and have dinner in the evening.
Servings 4 servings
Calories 675kcal
Ingredients
- 1 tbsp olive oil
- 4 medium (about 1 1/4 lbs) boneless skinless chicken thighs
- 1/2 tsp kosher salt
- 1 large white onion, chopped
- 4-6 cloves garlic, minced
- 1 cup red wine
- 1/4 cup brandy
- 1 tsp dried oregano, or 2 tbsp fresh chopped
- 1 tsp dried thyme, or 2 tbsp fresh chopped
- 1 bay leaf
- 2 cups marinara sauce
- 1/2 cup pitted kalamata olives, halved
- 2 cups chopped bell peppers, red orange and yellow
- 1 tsp anchovy paste
- 10 oz cooked pasta, such as penne or rigatoni
Instructions
- Heat the olive oil in a medium skillet.
- Add the chicken and brown it on both sides. Transfer to the chicken to the slow cooker.
- Add the salt, onion and garlic and saute for 5 minutes then transfer to the slow cooker.
- Pour the wine and brandy into the skillet, bring it to a rolling boil, and let it reduce by half, about 10 minutes.
- While the wine is reducing, add the oregano, thyme, bay leaf, and marinara sauce to the slow cooker and set it for 6-7 hours on low or 2-3 hours on high. Then add the wine and stir it in.
- When the initial cooking is done, add the kalamata olives, chopped bell peppers, and anchovy paste.
- Stir to combine and set the slow cooker to high for 30 minutes. Serve with cooked pasta.
Notes
- Halving the Olives: I like to halve the kalamata olives before I add them to the slow cooker. I have had too many surprise pits over the years.
- White Wine: You can certainly use white wine in the cacciatore! I find that red makes for a deeper flavor, so I prefer it.
- Marry the Pasta and Sauce: Scoop out a cup of the pasta water, then drain the pasta and put it back in the pot. Add the sauce and some of the pasta water (adding more if needed) and let the pasta and sauce marry. It'll take a few minutes. Then eat!
Nutrition
Calories: 675kcal