Slow Cooker Chicken in Tomato Sauce with Peppers and Mushrooms
This hands-off dinner turns chicken, peppers and mushrooms into a rich tomato and herb sauce, similar to a chicken cacciatore. Just layer everything in the slow cooker and let it simmer for hours. Serve it over pasta, rice or with crusty bread to soak up the sauce.
Preparation Steps
Scatter the onion, garlic, bell peppers and mushrooms over the bottom of a 6-quart (5.7 liter) slow cooker.
Season the chicken lightly with some of the salt and pepper and arrange it in a single layer on top of the vegetables.
In a bowl, stir together the crushed tomatoes, tomato paste, broth or wine, oregano, basil, red pepper flakes and the rest of the salt and pepper. Pour it evenly over the chicken.
Scatter the capers on top if using. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is tender and reaches at least 165°F (74°C).
Break the chicken into large pieces with two forks or leave it whole, and stir gently. Taste the sauce and adjust the seasoning.
Serve over pasta or rice, or with crusty bread, garnished with fresh parsley or basil.
Tips & Variations
- Thighs stay juicier than breasts during long cooking; if using breasts, check them at the shorter end of the cooking time.
- For more flavor, brown the chicken in a hot skillet for 2 to 3 minutes per side before adding it to the slow cooker. Kalamata olives can replace the capers.
- Refrigerate leftovers for up to 4 days or freeze for up to 3 months. Reheat until steaming hot throughout.
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