Slow Cooker Chicken Cacciatore

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  1 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  2 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  1 tsp 1 teaspoon kosher salt
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  0.5 tsp 1/2 teaspoon ground black pepper
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  1 Yellow Onion(110g)
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  3 Garlic(9g)
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  1 tbsp Vinegar, Balsamic
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  28 oz Tomato, Canned, Crushed
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  1 Bell Pepper(119g)
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  8 oz Mushrooms, Cremini
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  2 tsp Italian seasoning
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  Parsley, Fresh

  Grated Parmesan — the shelf-stable canister is fine for cooking.

Instructions

1. 1Heat the olive oil in a large skillet over medium-high heat until shimmering (about 2 minutes). Season the chicken breast on both sides with the kosher salt and ground black pepper, then add to the skillet in a single layer. Cook 3–4 minutes until golden brown on the first side, moving minimally. Flip and cook 2 additional minutes until browned on the second side. Transfer to a large slow cooker.
2. 2Reduce heat to medium and add the onion to the same skillet. Cook 3 minutes until beginning to soften. Stir in the fresh garlic and balsamic vinegar, then cook 1 minute until fragrant and the vinegar has reduced slightly. Transfer the mixture to the slow cooker along with any pan drippings.
3. 3Top the chicken with the canned crushed tomato, bell pepper, cremini mushrooms, and Italian seasoning. Cover and cook on HIGH for 1½–2½ hours until the internal temperature of the chicken reaches 165°F when checked with a meat thermometer.
4. 4Remove the chicken from the slow cooker and let cool slightly, then chop or shred as desired.
5. 5Uncover the slow cooker and set to HIGH. Cook uncovered for 1 hour, stirring occasionally, until the sauce thickens and flavors concentrate.
6. 6Stir the remaining balsamic vinegar into the sauce. Taste and adjust seasoning with salt and pepper as needed. Return the shredded chicken to the sauce and toss to warm through.
7. 7Divide the chicken and sauce evenly into 4 airtight containers while hot. Cool to room temperature before sealing and refrigerating.
8. 8When ready to serve, reheat a container in the microwave (2–3 minutes, stirring halfway) or on the stovetop over medium heat (3–5 minutes, stirring occasionally) until heated through. Top with fresh parsley and serve.