Ingredients
Scale
- 2 lbs (900 g) boneless, skinless chicken thighs
- 1 bell pepper, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (14 oz/400 g) diced tomatoes
- 1 cup (240 ml) chicken broth
- 1 tablespoon olive oil
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons fresh basil, chopped (for garnish)
Instructions
- Heat olive oil in a skillet over medium heat. Brown the chicken thighs for about 3-4 minutes on each side.
- Transfer the browned chicken to the slow cooker. Add bell pepper, onion, garlic, diced tomatoes, chicken broth, oregano, salt, black pepper, and red pepper flakes.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender.
- Before serving, shred the chicken in the slow cooker and mix it with the sauce.
- Garnish with fresh basil and serve with pasta or crusty bread.
Notes
- For a spicier dish, increase the amount of red pepper flakes.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Italian
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 65 mg
Keywords: slow cooker, chicken cacciatore, easy recipe