270 minutes
A hearty Italian stew with chicken, mushrooms, bacon, and a rich tomato sauce, cooked to perfection in a slow cooker.
Thick-Cut Bacon, cut into 1/2-inch pieces
0 lb
Cremini Mushrooms, sliced
0 lb
Garlic Clove, smashed and chopped
each
tablespoons
cups
Red Onion, thinly sliced
each
Bell Pepper, thinly sliced
each
Roasted Red Peppers, jarred, drained
0 oz
Canned Tomatoes, crushed or diced
cups
Capers, drained
tablespoons
tablespoons
teaspoons
teaspoons
teaspoons
to taste
to taste
Fresh Flat-Leaf Parsley, chopped
cups
Fresh Basil Leaves, torn
to garnish
to garnish
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.
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