I never get tired of this Slow Cooker Chicken Cacciatore Stew. It’s quick, easy, and full of flavor from chicken thighs and capers, ready in 5 hours.

Recipe Ingredients

• 2 tablespoons olive oil
• 1 1/2 pounds boneless skinless chicken thighs (cut into 2-inch dice)
• 1/2 teaspoon kosher salt
• 1 tablespoon Hunts tomato paste
• 1/2 cup dry white wine or chicken broth
• 1 14.5-ounce can Hunts fire-roasted diced tomatoes
• 1 red pepper (diced)
• 1 onion (diced)
• 1 tablespoon capers (drained and rinsed)
• 1 dried bay leaf
• 1 3-inch Parmesan rind
• 1 cup chicken broth
• 3/4 pound baby Yukon gold potatoes (halved)

How To Make Slow Cooker Chicken Cacciatore Stew

1. Sear the Chicken: Heat a large skillet over medium-high heat. Add the oil and chicken, then cook for about 10 minutes, stirring often with a wooden spoon, until the chicken is nicely browned all over.
2. Assemble the Stew: In a slow cooker, combine the diced tomatoes, red pepper, and onion. Stir in the browned chicken and its juices, then sprinkle with capers. Tuck in the bay leaf and cheese rind, pour in the chicken broth, and add the potatoes.
3. Finish and Cook: Set the slow cooker to high and let it simmer for 5 hours.
4. Serve and Enjoy: Ladle the stew over rice or serve with crusty bread if you like.

Recipe Tips

• Ingredient Selection: Use high-quality crushed tomatoes for a richer, thicker sauce. Avoid low-quality options that can make the dish watery.
• Browning Technique: Brown the chicken in a skillet before adding to the slow cooker for enhanced flavor and texture.
• Mushroom Preparation: Sauté mushrooms until caramelized to bring out their natural sweetness and depth of flavor.
• Seasoning Timing: Season the chicken liberally with salt, pepper, and herbs before browning, and add fresh herbs in the last hour of cooking.
• Serving Suggestion: Serve hot, topped with fresh parsley and grated Parmesan cheese for added freshness and flavor.

Recipe FAQs and Variations

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