Simple Crock Pot Chicken Cacciatore with onions, peppers, mushrooms and carrots is slow cooked in a flavorful tomato sauce. It’s an easy and healthy comfort meal.
It’s no wonder that the most viewed recipe on The Dinner-Mom site in 2013 was a slow cooker one… Crock Pot Baked Ziti!
I highly recommend browning the chicken on the stove top first. I shutter at the thought of messing up a pan first thing in the morning…but it is totally worth it. Totally. Of course, another option is to prep everything the night before. 🙂
Crock Pot Chicken Cacciatore
- 2 pounds boneless skinless chicken thighs excess fat removed
- 1 Tablespoon olive oil
- Salt and pepper
- 1 medium onion halved and sliced
- 1 pepper red, green or yellow, sliced into thin strips
- 2 carrots sliced or cut into 1 inch pieces
- 8 ounces white mushrooms sliced
- 29 ounces stewed tomatoes Two 14.5 ounce cans
- 1 teaspoon dried oregano
- 1/4 cup red wine vinegar
- 3 garlic cloves minced
- 1 Tablespoon corn starch
- 1/4 cup cold water
- Pasta or zoodles of choice, optional whole wheat, gluten free or serve over zoodles
- Salt and pepper to taste
- Parmesan cheese optional topping
- Heat olive oil over medium-high heat.
- Season both sides of chicken with salt and pepper.
- Brown chicken for about 3 minutes on each side.
- Add chicken, onions, peppers, carrots and mushrooms to crock pot.
- Mix tomatoes, garlic, oregano and red wine vinegar together.
- Pour tomato mixture over chicken and vegetables and stir slightly to allow tomato mixture to coat vegetables and chicken.
- Cook on low for 6-8 hours or high for 4-5 hours.
- To thicken sauce, remove chicken to serving platter and keep warm.
- Mix together corn starch and water and then stir into sauce remaining in the crock pot.
- Cook on high for 15 minutes.
- Return chicken to crock pot or pour sauce over chicken on serving platter.
- If desired, serve with pasta of choice cooked according to instructions and Parmesan cheese.