Slow Cooker Chicken Cacciatore with Mushrooms and Bacon

1. Fry Bacon

Warm a large skillet over medium heat and fry the bacon pieces until crisp, about 8 minutes. Transfer the bacon to a slow cooker using a slotted spoon, leaving the bacon fat in the skillet.

2. Cook Mushrooms and Garlic

Add the sliced mushrooms to the skillet with bacon fat. Cook until they start to brown and shrink. Stir in the chopped garlic and tomato paste, cook for another minute. Pour in the red wine to deglaze the skillet.

3. Combine Ingredients in Slow Cooker

Transfer the mushroom mixture to the slow cooker with the bacon. Add the sliced red onion, bell pepper, roasted red peppers, canned tomatoes, capers, balsamic vinegar, oregano, red-pepper flakes, and garlic powder. Stir to combine.

4. Cook Chicken in Slow Cooker

Nestle the chicken thighs into the mixture in the slow cooker. Season with kosher salt and black pepper. Cover and cook on low for 4 hours, until the chicken is tender and cooked through.

5. Shred Chicken and Adjust Seasoning

Shred the chicken into bite-sized pieces using two forks. Stir in the chopped parsley and adjust the seasoning with more salt and pepper if needed.

6. Serve and Garnish

Ladle the chicken cacciatore into serving dishes over polenta, pasta, or hoagie rolls if desired. Top with torn fresh basil and grated Parmesan.