Slow-Cooker Chicken Cacciatore

By Thom7747

Why this recipe works:

A successful slow-cooker chicken cacciatore recipe required that the chicken, vegetables, and flavorings be browned on the stovetop before they were transferred to the slow cooker to simmer. We found that about four hours on the cooker’s lowest setting produced the best results.

If cremini mushrooms (aka baby bellas) are unavailable, substitute portobello mushroom caps, cut into 1-inch pieces. Although we prefer the texture and flavor of chicken thighs here, you can substitute 6 bone-in, skin-on chicken breasts; the cooking time will remain the same, but the meat will be a bit drier. Serve with pasta or white rice.

Ingredients

• 12 bone-in, skin-on chicken thighs (5 to 6 ounces each), trimmed of any yellow or white fat (see note)
• Salt and ground black pepper
• 2 tablespoons vegetable oil, plus more as needed
• 1 1/4 pounds cremini mushrooms, wiped clean and quartered (see note)
• 2 medium onions, halved and sliced thin
• 4 medium garlic cloves, minced or pressed through a garlic press (about 4 teaspoons)
• 1 1/2 cups dry red wine
• 1 (28-ounce) can crushed tomatoes
• 2 cups low-sodium chicken broth
• 1/4 ounce dried porcini mushrooms, rinsed and minced
• 2 tablespoons minced fresh thyme leaves or 2 teaspoons dried
• 2 bay leaves
• 1/2 teaspoon red pepper flakes
• 1/4 cup unbleached all-purpose flour
• 1 (12-ounce) jar roasted red pepper, rinsed and cut into 1-inch strips (about 1 1/2 cups)
• 1/4 cup minced fresh parsley leaves

Details

Servings 6
Adapted from americastestkitchen.com

Preparation

Step 1

1. Pat the chicken dry with paper towels and season with salt and pepper. Heat the oil in a 12-inch skillet over medium-high heat until just smoking. Brown half of the chicken on both sides, 5 to 8 minutes per side, reducing the heat if the pan begins to scorch. Transfer the chicken to a plate, leaving the fat in the pan. When cool enough to handle, remove the browned skin from the thighs and discard. Transfer the chicken to the slow cooker. Return the pan with the fat to medium-high heat and repeat with the remaining half of the chicken.

2. Pour off all but 1 tablespoon fat from the pan. (Add additional oil to equal 1 tablespoon if needed.) Add the cremini mushrooms, onions, and 1/4 teaspoon salt to the pan, cover, and cook over medium heat, stirring occasionally, until the mushrooms have released their liquid, 8 to 10 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the wine, scraping up any browned bits, and simmer until reduced by half, about 5 minutes. Pour into the slow cooker.

3. Add the tomatoes, 1 1/2 cups of the broth, the porcini mushrooms, thyme, bay leaves, and pepper flakes to the slow cooker. Cover and cook on low until the chicken is tender, about 4 hours.

4. Transfer the chicken to a large serving dish and tent loosely with foil. Discard the bay leaves. Set the slow cooker to high. Whisk the remaining 1/2 cup broth and the flour together until smooth, then stir into the slow cooker. Add the roasted red peppers, cover, and continue to cook until the sauce is thickened and no longer tastes of flour, 15 to 30 minutes longer.

5. Stir in the parsley and season with salt and pepper to taste. Spoon the vegetables and some of the sauce over the chicken and serve, passing the remaining sauce separately.