Ingredients
Scale
- 4 boneless, skinless chicken thighs (about 1.5 lbs or 680 g)
- 1 medium onion, sliced
- 2 bell peppers, sliced (red and green)
- 2 cloves garlic, minced
- 1 can (14 oz or 400 g) diced tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 1/2 cup (120 ml) chicken broth
- 1 tablespoon olive oil
- Fresh parsley for garnish
Instructions
- Heat olive oil in a skillet over medium heat and brown the chicken thighs for about 3-4 minutes on each side.
- Transfer the chicken to the slow cooker and add sliced onion, bell peppers, garlic, diced tomatoes, tomato paste, oregano, basil, red pepper flakes, salt, and pepper.
- Pour chicken broth over the mixture and stir gently.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until the chicken is tender.
- Shred the chicken with two forks and stir it back into the sauce before serving.
- Garnish with fresh parsley and serve hot with pasta or crusty bread.
Notes
- For a thicker sauce, reduce the chicken broth by half.
- Feel free to add other vegetables such as mushrooms or zucchini.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Italian
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 75 mg
Keywords: slow cooker, chicken cacciatore, easy dinner, healthy recipe