Ingredients:

  • 6 bone-in, skin-on chicken thighs (about 2.5 lbs / 1.1kg)
  • 1 tablespoon olive oil (15 ml)
  • 1 teaspoon salt (5 g)
  • 1/2 teaspoon black pepper (2.5 g)
  • 1 teaspoon dried Italian seasoning (5 g)
  • 1/2 teaspoon garlic powder (2.5 g)
  • 1 large onion, chopped (approx. 1 cup / 150g)
  • 2 bell peppers (1 red, 1 yellow), chopped (approx. 2 cups / 300g total)
  • 8 ounces cremini mushrooms, sliced (approx. 225g)
  • 4 cloves garlic, minced (approx. 2 teaspoons / 10g)
  • 1 (28 ounce / 794g) can crushed tomatoes
  • 1 (15 ounce / 425g) can tomato sauce
  • 1/2 cup dry red wine (optional, but adds depth of flavour!)(120 ml)
  • 1/4 cup chicken broth (60 ml)
  • 1 tablespoon tomato paste (15g)
  • 1 teaspoon dried oregano (5g)
  • 1/2 teaspoon red pepper flakes (optional, for a bit of a kick!) (2.5g)
  • Fresh parsley, chopped, for garnish

Instructions:

  1. Season chicken thighs with salt, pepper, Italian seasoning, and garlic powder.
  2. Heat olive oil in a large skillet over medium-high heat. Brown chicken thighs on both sides until golden brown (about 3-4 minutes per side). This step is crucial for flavour!
  3. In the same skillet (don't wash it!), sauté onion and bell peppers until softened, about 5-7 minutes. Add mushrooms and cook until softened, about 3-5 minutes more. Stir in garlic during the last minute.
  4. Transfer the sautéed vegetables to the slow cooker. Pour in crushed tomatoes, tomato sauce, red wine (if using), chicken broth, tomato paste, oregano, and red pepper flakes (if using). Stir to combine.
  5. Nestle the browned chicken thighs into the sauce in the slow cooker, ensuring they are mostly submerged.
  6. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, or until chicken is cooked through and easily shreds with a fork (internal temperature of 165°F / 74°C).
  7. If desired, shred the chicken with two forks right in the slow cooker.
  8. Garnish with fresh parsley and serve hot. Enjoy your crock pot chicken cacciatore!