Chicken Cacciatore with Potatoes

Serves 6 in about 5 hours. A slow cooker recipe built around italian seasoning and tomato paste.

Ingredients

• 1 medium onion, diced
• 2-3 pounds boneless/skinless chicken thighs (or bone-in, or a cup up fryer)
• 3-4 cloves garlic, minced (or 2 tsp garlic powder)
• 2 tablespoon olive oil
• 3 teaspoons italian seasoning
• 1 ½ teaspoons kosher salt
• ½ teaspoon black pepper
• ½ teaspoon onion powder
• ¼-½ teaspoon red pepper flakes
• 1 green bell pepper, chopped
• 6-8 ounce sliced mushrooms
• 1 (24 oz) jar marinara sauce (3 cups)
• ¼ cup red wine*, optional
• ½ cup water
• 1 (6 oz) can tomato paste
• 1 pound potatoes, cubed
• 1 pound carrots, cut in 1" pieces

Method

1. Spray the slow cooker with cooking spray.
2. Tip in the diced onion to the slow cooker crock (and potatoes & carrots, if using).
3. To a bowl, add the chicken thighs/parts and the olive oil, and garlic. Coat the thighs with it.
4. Scatter on the Italian seasoning, salt, pepper, garlic powder, onion powder, and red pepper flakes. Mix together to coat the chicken thighs in the spices, then add to the crock.
5. Tip in the bell pepper and mushrooms.
6. Tip in the marinara sauce over the chicken, covering it completely.
7. Stir together the wine, water and tomato paste. Tip in over the chicken.
8. Simmer on Low for 5-6 hours, or until the chicken reaches 165° F. Bone-in takes longer than boneless.
9. Mix before serving, spooned over pasta or cauliflower, potatoes, or other vegetables,
10. Garnish with some shredded parmesan or mozzarella cheese, if you want it.

More slow cooker ideas are in the slow cooker collection.