Ingredients:

  • 5 lb (1.2 kg) boneless, skinless Chicken Thighs, trimmed of excess fat
  • 1 medium Yellow Onion, finely diced
  • 1 large Red Bell Pepper, coarsely chopped
  • 8 oz (225 g) Sliced Mushrooms (Cremini or button)
  • 4 Garlic Cloves, minced or finely grated
  • 28 oz (795 g) canned Crushed Tomatoes
  • 1 cup (240 ml) low sodium Chicken Stock
  • 1 tsp Dried Oregano
  • ½ tsp Dried Thyme
  • 2 Bay Leaves
  • Salt and Freshly Ground Black Pepper, to taste
  • 4 oz (120 g) Pitted Black Olives, drained
  • 2 tbsp Fresh Parsley, chopped (optional, for garnish)

Instructions:

  1. Finely dice the onion and coarsely chop the bell pepper. Mince the garlic. Pat the chicken thighs dry, trim excess fat, and season lightly with salt and pepper.
  2. Place the diced onions, chopped bell pepper, sliced mushrooms, and minced garlic into the bottom of the slow cooker pot. Arrange the seasoned chicken thighs on top of the vegetables.
  3. In a separate bowl, stir together the crushed tomatoes, chicken stock, oregano, and thyme. Pour this mixture over the chicken and vegetables. Tuck the bay leaves into the sauce. (Do not add the olives yet.)
  4. Place the lid securely on the slow cooker. Cook on the LOW setting for 7–8 hours or the HIGH setting for 3.5–4 hours. The dish is ready when the chicken is fork-tender.
  5. Remove the chicken thighs from the sauce and shred them using two forks (optional), then return the shredded meat to the slow cooker (or leave whole). Stir in the drained pitted olives and allow them to heat through for 5–10 minutes. Remove and discard the bay leaves.
  6. Taste the sauce and adjust the salt and pepper as needed. (A splash of red wine vinegar can brighten the flavor here.) Ladle the Cacciatore over your chosen accompaniment and garnish with fresh chopped parsley.