We are in Crock-Pot heaven! Crock-Pot Chicken Cacciatore 6 bone-in, skin-on chicken thighs1 tablespoon olive oilKosher salt and fresh-ground pepper, to taste8 ounces sliced mushrooms2 teaspoons minced garlic1 yellow onion, halved & sliced into half-moons1 green bell pepper cut into 1/2 inch pieces1 red bell pepper cut into 1/2 inch pieces4 carrots, rinsed & cut into 1/2 inch rounds1 teaspoon Italian seasoning1 14 oz. can diced tomatoes1 24 ounce jar marinara sauce1/2 cup pitted Kalamata olives2 tablespoons chopped parsleyBasil 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.Crock-Pot Chicken Cacciatore
We are in Crock-Pot heaven! Crock-Pot Chicken Cacciatore 6 bone-in, skin-on chicken thighs1 tablespoon olive oilKosher salt and fresh-ground pepper, to taste8 ounces sliced mushrooms2 teaspoons minced garlic1 yellow onion, halved & sliced into half-moons1 green bell pepper cut into 1/2 inch pieces1 red bell pepper cut into 1/2 inch pieces4 carrots, rinsed & cut into 1/2 inch rounds1 teaspoon Italian seasoning1 14 oz. can diced tomatoes1 24 ounce jar marinara sauce1/2 cup pitted Kalamata olives2 tablespoons chopped parsleyBasil 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.