Crockpot Chicken Cacciatore

Crockpot Chicken Cacciatore

 

6-8 bone-in, skin-on chicken thighs

1 tbsp. olive oil

Salt and pepper, to taste

8 oz. sliced mushrooms

1 ½ tsp. minced garlic

½ cup onion, thinly sliced

1 green bell pepper, diced

1 red bell pepper, diced

3 carrots, peeled and chopped

½ cup pitted black olives

1 6oz. can tomato paste

1 24 oz. jar marinara sauce

1 15 oz. can tomato sauce

1 tbsp. Italian seasoning

1 tsp. oregano

2 tbsp. fresh chopped parsley

Wide egg noodles (cooked according to package, for serving)

 

Coat a large crock pot with cooking spray.

Heat the olive oil in a large skillet over medium heat. Season the chicken with salt and pepper. Cook the chicken 4-5 minutes per side, or until golden. Remove the chicken from the skillet and add to the bottom of the crock pot. Add the mushrooms to the skillet and cook 4-5 minutes, stirring occasionally, until tender. Add the garlic to the pan and cook 1 minute. Place the mushroom mixture, onions, bell peppers, carrots, Italian seasoning, oregano, marinara sauce, tomato sauce and tomato paste to the crock pot. Gently toss to combine. Cover and cook on low 6-8 hours, or on high 3-4 hours. Remove the cover and stir in the olives. Sprinkle fresh chopped parsley over the top. Serve over wide egg noodles, mashed potatoes, or rice.