Crock-Pot Chicken Cacciatore

 

6 bone-in, skin-on chicken thighs

1 tablespoon olive oil

Kosher salt and fresh-ground pepper, to taste

8 ounces sliced mushrooms

2 teaspoons minced garlic

1 yellow onion, halved & sliced into half-moons

1 green bell pepper cut into 1/2 inch pieces

1 red bell pepper cut into 1/2 inch pieces

4 carrots, rinsed & cut into 1/2 inch rounds

1 teaspoon Italian seasoning

1 14 oz. can diced tomatoes

1 24 ounce jar marinara sauce

1/2 cup pitted Kalamata olives

2 tablespoons chopped parsley

Basil leaves, for garnish

 

Heat the olive oil in a large pan over medium high heat. Season the chicken on both sides with salt and pepper.

Cook the chicken for 4-5 minutes per side, or until golden brown.

Remove the chicken from the pan and place it in the slow cooker. Add the mushrooms to the pan and cook for 4-5 minutes or until tender.

Add the garlic to the pan and cook for 30 seconds.

Place the mushroom mixture, onion, bell peppers, carrots, Italian seasoning, tomatoes and marinara sauce in the slow cooker.

Gently toss all the ingredients together.

Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.

Remove the cover and stir in the olives. Sprinkle the parsley and basil leaves over the top and serve with linguine, fettuccine or spaghetti and some of the marinara out of the crock-pot.