What does one do when they have a long-weekend and chicken thighs in the fridge? They look up recipes for the crock pot and get to work. I’m a big fan of SkinnyTaste and have used her recipes many times before. She had a recipe for chicken cacciatore made in the crock pot and I couldn’t resist. This recipe calls for a lot of things that you probably already have in your kitchen. It’s simple and worth the wait that the crock pot takes. Let me start off by saying that I hate bell peppers so I did not use them in my version of this recipe. Does that make this a not-so-much cacciatore? Yeah, probably. Deal with it.
810 chicken thighs, bone-in, skin partially removed (I leave the skin on the edges to seal in some additional flavor but a majority of it is taken off)
- 28 oz. can crushed tomatoes (the one I use already has basil and thyme mixed in, so tons of flavor is already there)
- 6 oz. can tomato paste
- 1/2 cup warm water
1/2 red bell pepper 1/2 green bell pepper
- onion powder
- garlic powder
- black pepper
- white asparagus (trust me on this one)
- crushed red pepper flakes
- Season chicken with onion powder, garlic powder, black pepper, and salt.
- Put the chicken into your crock pot (I have a 6 quart and had to stack them a bit).
- Pour the crushed tomatoes, tomato paste, and warm water over the chicken.
- If you’re using the bell peppers, add them now. If not, put the lid on and set the crock pot to HIGH for 4 1/2 hours.
- When the time beeps, remove the lid and stir in your white asparagus, followed by the red pepper flakes.
- KEEP THE LID OFF! Set the timer for 1 more hour.
- Once the timer beeps again, you’re all set!
This came out amazing! The chicken literally fell right off the bone. The asparagus was not mushy whatsoever and kept crunchy. The sauce had the perfect taste to it. Pair this up with some Italian bread and you’re good to go!