Crock Pot Chicken Cacciatore

Serves: 4-6


1½-2 lbs, chicken thighs (boneless, if desired)

1 tsp salt, divided, for seasoning chicken and adding later, to taste

½ tsp pepper

1 small onion, sliced

3-4 garlic cloves, minced

1 red or green bell pepper, thinly sliced

2 cans fire roasted tomatoes (14.5 oz )

6 oz tomato paste

1 tsp dried oregano

1 tsp dried basil

1 bay leaf

¼ cup water

2 tsp Flying Olive Baklouti Green Chili or Chipotle Extra Virgin Olive Oil (for a little kick), or Flying Olive EVOO of choice, optional

Your favorite polenta, (in photo), or pasta prepared as directed

Chopped fresh parsley, optional


Season the chicken well with salt and pepper. In a crock pot with a liner, place the onions, peppers, garlic, tomatoes and tomato paste, spices, water, and Flying Olive EVOO. Stir well to combine. Add the chicken and cover with some of the sauce.

Cover and set the crock pot on LOW for 5-7 hours or on HIGH for 4 hours. When done and cooled a bit, check seasonings.

Prepare pasta or polenta according to directions. Serve chicken over a bed of your favorite polenta or pasta. Sprinkle with chopped fresh parsley, if desired.

Submitted by Barb L.