Step 1 of 7
Slow Cooker Chicken Cacciatore
Rinse the mushrooms and slice about 3/4-inch thick. Cut the bell peppers into 1-inch pieces. Cut the olives in half. Chop the rosemary. Set vegetables aside. Dice the onion and mince the garlic.
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Step 2 of 7
Slow Cooker Chicken Cacciatore
Heat the oil in a large frying pan over medium-high heat. Add the onion and garlic and cook, stirring occasionally, until soft and translucent, 4-5 minutes. Meanwhile, remove skin from the chicken, and trim away any fat. Discard skin and fat and arrange chicken in a single layer in a 6 qt. slow cooker. Pour the onion mixture over the chicken.
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Step 3 of 7
Slow Cooker Chicken Cacciatore
Heat the oil in the same large frying pan over medium-high heat. Add the mushrooms, rosemary, salt, pepper, and oregano. Cook, stirring occasionally, until mushrooms start to brown, 4-5 minutes. Transfer to the slow cooker.
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Step 4 of 7
Slow Cooker Chicken Cacciatore
Add the bell peppers to the slow cooker with the wine, tomatoes, tomato paste, vinegar, and olives. Stir well to blend tomato paste into vegetables.
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Step 5 of 7
Slow Cooker Chicken Cacciatore
Cover slow cooker and cook on high until chicken is no longer pink at the bone (insert small knife into a chicken thigh to check), about 3 hours. Transfer chicken to a medium bowl and cover to keep warm.
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Step 6 of 7
Slow Cooker Chicken Cacciatore
Combine the cornstarch and water in a small bowl and mix until smooth. Stir into the slow cooker juices. Cook, covered, on high until sauce thickens slightly, about 15 minutes. Return chicken to the sauce.
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Step 7 of 7
Slow Cooker Chicken Cacciatore
Chop the parsley. Spoon chicken cacciatore into wide serving bowls with pasta. Top with parsley, and add salt and pepper to taste.