Fun fact: I recently purchased a WiFi Crock Pot. Why? Because sometimes I feel like monitoring what I’m making from my office. It also comes in handy if you’re running late and need to add a bit of additional cooking time. With that said, this new Crock Pot came with an itty-bitty cookbook that included a chicken cacciatore recipe. I changed it up here and there but regardless, it’s simple and delicious.
- 2-3 onions, thinly sliced
- 3-4 pounds chicken thighs, bone-in, skin partially removed
- 1 28-ounce can plum tomatoes
- Kosher salt and pepper (to taste)
- 5 cloves garlic, chopped
- 1/2 cup chicken broth
- 1 Thai chili, chopped, seeds removed (optional)
- 20 pitted Kalamata olives, chopped
- cooked pasta (I used angel hair)
- 1 bunch basil, coarsely chopped
- Place sliced onion in the bottom of the Crock Pot and cover with chicken thighs.
- In a bowl, stir together tomatoes, salt, pepper, garlic, broth, and olives. Pour over chicken.
- Cover and cook on LOW (and slow) for 6.5 hours (you can chop off half an hour if you’re using boneless chicken pieces), or until chicken is tender (and falling off the bone if you used bone-in).
- Serve over cooked pasta.
- Sprinkle fresh basil on top and serve.
So simple, so delicious, so fun monitoring it while out and about running errands. Feel free to switch up the pasta to one you may prefer over angel hair. Also you might want to cut up the tomatoes a bit about 2 hours into the cook time unless you’re cool with huge chunks of tomato goodness. I added the Thai chili for an additional kick but the original Crock Pot recipe called for capers. Oh, and you should purchase a WiFi Crock Pot.