Chicken Cacciatore

Ready in just 8 hours

Ingredients

  • 4-5 skinless bone-in chicken thighs, washed and patted dry

  • ½ teaspoon Kosher salt

  • ¼ teaspoon freshly ground black pepper

  • 1 teaspoon olive oil

  • 1 can (6 ounces) tomato paste

  • 1 tablespoon garlic, minced

  • 1 small yellow onion, diced

  • 1 red bell pepper, diced

  • 8 ounces mushrooms, sliced

  • 1 can (14.5 ounces) diced tomatoes

  • 1 teaspoon rosemary

  • 1 teaspoon thyme

  • 1 teaspoon oregano

  • ½ teaspoon red pepper flakes

  • 1 ½ cups chicken broth

  • Pasta (I prefer fettuccini)

Instructions

  1. Wash and pat dry each chicken thigh.

  2. Season chicken evenly with salt and pepper and add to slow cooker.

  3. Add tomato paste, garlic, onion, diced red bell pepper, mushrooms, tomatoes, rosemary, thyme, oregano, red pepper, and chicken broth.

  4. Cook on low for 6-8 hours, or until chicken is fall-off-the-bone tender.

  5. At about 45-60 minutes left I like to pick out the bones from the chicken and let the meat disperse within the sauce. If the sauce is looking very thin you can leave the lid off and turn it to high for the remainder of the time.

  6. Serve over pasta with garlic bread.

  7. Garnish with fresh parsley if you wish