Slow Cooker Chicken Cacciatore With Potatoes

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  6 Chicken Thigh, Bone-In, Skin-On(1158g)

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  1 1 pinch salt (to season)
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  1 1 pinch pepper (to season)
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  2 tbsp Olive oil

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

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  2 lbs Potato, Yukon Gold
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  2 tbsp Garlic
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  1 Yellow Onion(110g)
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  1 Bell Pepper(119g)
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  2 Carrots(122g)
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  14 oz Tomato, Canned, Crushed
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  14 oz Tomato Sauce
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  150 ml Wine, Red, Table
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  2 tbsp Tomato Paste
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  2 tbsp Parsley, Fresh
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  1 tsp Basil, Fresh
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  1 tsp Oregano, Dried
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  1 Beef bouillon cube(4g)
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  1 tsp 1 teaspoon salt (adjust to your taste)
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  1 1 pinch pepper (adjust to your taste)
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  0.5 tsp Red pepper flakes
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  1 cup Mushrooms, White, Sliced
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  0.5 cup Olives, Black, Canned, Pitted

Instructions

1. 1Heat the olive oil in a large skillet over medium-high heat for 1–2 minutes until shimmering. Place the chicken thighs skin-side down in the hot pan and sear undisturbed for 3–4 minutes until the skin is golden brown and releases easily from the pan. Flip and sear the second side for 3 minutes until lightly golden, then transfer to a plate.
2. 2Add the diced onion and minced garlic to the same skillet and cook over medium heat for 2–3 minutes, stirring occasionally, until softened and fragrant. Stir in the tomato paste and cook for 1 minute to deepen the flavor.
3. 3Pour in the red wine and scrape the bottom of the pan with a wooden spoon to release any browned bits. Simmer for 2–3 minutes until the wine reduces slightly, then add the crushed tomatoes, tomato sauce, beef bouillon cube, oregano, dried basil, red pepper flakes, and a pinch of salt and pepper.
4. 4Return the seared chicken to the skillet and add the potatoes, bell peppers, carrots, and mushrooms. Stir gently to combine, then reduce heat to medium-low, cover, and simmer for 35–45 minutes until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.
5. 5Stir in the black olives and fresh parsley during the last 5 minutes of cooking, allowing them to warm through without breaking down.
6. 6Divide the chicken cacciatore evenly into 6 airtight containers while hot, ensuring each portion has chicken, potatoes, vegetables, and sauce distributed evenly. Cool to room temperature before sealing and refrigerating.