Slow Cooker Chicken Cacciatore

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  Olive oil(15g)

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

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  Chicken Breast, Boneless Skinless(907g)

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

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  1 teaspoon kosher salt
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  1/2 teaspoon ground black pepper
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  Yellow Onion
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  Garlic(180g)
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  Vinegar, Balsamic(15g)
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  Tomato, Canned, Crushed(794g)
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  Bell Pepper
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  Mushrooms, Cremini(227g)
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  Italian seasoning(10g)
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  Parsley, Fresh

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

Instructions

1. 1Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering (about 2 minutes). Season the chicken breast on both sides with salt and 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. Transfer to a large slow cooker.
2. 2Reduce heat to medium and wipe out the skillet with a paper towel. Add the remaining 2 teaspoons olive oil and let heat for 1 minute. Add the onion and cook 3 minutes until beginning to soften. Stir in the fresh garlic and 1 tablespoon 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 chicken reaches an internal temperature of 165°F.
4. 4Remove the chicken from the slow cooker and let cool slightly, then chop or shred if desired.
5. 5Uncover the slow cooker and set to HIGH. Cook 1 hour uncovered to thicken the sauce and concentrate flavors, stirring occasionally.
6. 6Stir the remaining ½ teaspoon balsamic vinegar into the sauce. Taste and adjust seasoning with salt and pepper as needed. If shredded, return the 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 or on the stovetop. Top with fresh parsley and serve over pasta, rice, polenta, or veggie noodles.