SLOW COOKER CHICKEN CACCIATORE

READY IN: 7hrs 20mins

INGREDIENTS

  • 2 12 lbsboneless skinless chicken thighs
  • 1teaspoonsea salt (to taste)
  • 1teaspoonblack pepper (to taste)
  • 2tablespoonsolive oil
  • 2cupswhite onions, chopped
  • 1cupred pepper, chopped
  • 1cuppoblano pepper, chopped(substitute green peppers)
  • 6largegarlic cloves, pressed
  • 12ouncesbutton mushrooms, washed and sliced
  • 1 12 cupsroma tomatoes, seeded and cubed
  • 1tablespoonitalian seasoning
  • 1teaspoondried rosemary
  • 1teaspoondried thyme leaves
  • 1teaspoonred pepper flakes
  • 1largebay leaf
  • 2cupstomato puree
  • 1 12 cupsmarinara sauce
  • 12 cuplow sodium chicken broth
  • 12 cupdry red wine
  • 1tablespoonbalsamic vinegar
  • 12 cupblack olives, pitted
  • 1tablespooncornstarch (mixed with 1/2 cup cold water)
  • NUTRITION INFO

    Serving Size: 1 (439) g

    Servings Per Recipe:8

    Calories: 338.7

    Calories from Fat 105 g 31 %

    Total Fat 11.8 g 18 %

    Saturated Fat 2.5 g 12 %

    Cholesterol 119 mg 39 %

    Sodium 702.5 mg 29 %

    Total Carbohydrate23.6 g 7 %

    Dietary Fiber 4.9 g 19 %

    Sugars 12 g 48 %

    Protein 32.8 g 65 %

    DIRECTIONS

  • Season thighs generously on both sides with salt and pepper; set aside.
  • In a large skillet over medium-high heat, add oil and when it gets hot, add chicken thighs, fat side down. Cook chicken for 5 minutes per side or until browned.
  • Meanwhile, add onions, red peppers, green peppers and garlic to the crock pot; stir well. Place browned thighs on top before adding mushrooms and Roma tomatoes; add seasonings.
  • Pour in tomato puree, marinara sauce, chicken broth, red wine, and balsamic vinegar; gently spread to cover all the ingredients.
  • Close the lid and set the timer for 6 hours on LOW.
  • When time is up, add black olives and stir well to combine. Set the timer on HIGH for an additional 30 minutes.
  • When the cooking time is done, add the cornstarch mixture, stir until the sauce thickens, about 30 to 45 seconds. Keep warm until ready to serve.
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