Slow Cooker

Chicken Cacciatore

About 4 Servings

Ingredients

6 skinless chicken thighs (optional with or without bone in)

salt and black pepper to taste

2-3 tablespoon olive oil

4 cloves garlic, minced 

1/2 cup medium white onion, chopped

1/2 cup diced red bell pepper

1/2 cup diced carrots

1/2 cup diced mushrooms

1 (28) ounce can of diced tomatoes, drained

1 (6) ounce can tomato paste

1 teaspoon dried basil

1/2 teaspoon dried oregano

1/4 teaspoon dried rosemary

1/4 teaspoon dried thyme

6 Kalamaata olives, pitted

1/2 chopped Kale stems removed (optional)

2 teaspoon corn starch plus 1 tablespoon water, whisked together in a small bowl (to thicken sauce)

22 tablespoon fresh chopped parsley, plus more for serving

Fresh basil leaves for garnish

Grated Parmesan cheese

Method:

-Season chicken with salt and black pepper. Heat olive oil in a large non-stick skillet over medium high heat. Sear chicken until golden brown per side. Transfer chicken to your crock pot..

-In a large bowl, add the garlic, onion, bell peppers, carrots, mushrooms, diced tomatoes, tomato paste, dried basil, oregano, thyme and salt and black pepper - to taste. Using a wooden spoon, mix and combine all these ingredients; than pour it over the chicken.

-Cover and cook on high 3-4 hours, or on low 4-6 hours

-Prior to serving, stir in the olives, kale and corn starch slurry and cook an another 20-30 minutes on HIGH, or until the sauce thickens.

-Sprinkle with chopped parsley, basil leaves and taste and if needed season with a little more salt and pepper.

-Served hot over pasta, zucchini noddles or rice, and top with some freshly grated Parmesan cheese.

Enjoy!