Slow Cooker Chicken Cacciatore

Ingredients:

• 2 tablespoons olive oil
• Salt and black pepper
• 8 boneless, skinless chicken thighs (700 grams / 24.7 ounces)
• 1 small onion, finely chopped
• 3 cloves garlic, crushed (or 1 tablespoon jarred minced garlic)
• 250 grams (8.8 ounces) sliced mushrooms
• 1 small carrot, finely diced
• 1 green bell pepper, finely chopped
• 800 grams (28 ounces) chopped tomatoes in rich tomato sauce, canned
• 1/2 teaspoon each of dried oregano, rosemary, thyme, and basil
• Pinch of red pepper flakes
• 1 handful of fresh parsley, finely chopped
• 3 tablespoons tomato paste
• 1 chicken stock cube (or 1 teaspoon chicken bouillon paste)

Optional additions:

• 1 tablespoon Worcestershire sauce
• 1 teaspoon brown sugar
• 1/4 cup red wine

Instructions:

1. Season chicken: Season chicken thighs with salt and pepper.
2. Sauté chicken: Heat olive oil in a frying pan over medium-high heat. Add chicken and sear each side until golden. Transfer to a slow cooker.
3. Sauté vegetables: In the same skillet, add onion and garlic. Cook until fragrant. Add mushrooms, carrots, and bell peppers. Cook until softened.
4. Add sauce ingredients: Stir in tomato sauce, oregano, rosemary, thyme, basil, red pepper flakes, tomato paste, chicken stock, and Worcestershire sauce (if using).
5. Simmer in slow cooker: Add chicken to the slow cooker. Cook on high for 3 hours or low for 6 hours.
6. Finish and serve: Stir in fresh parsley. Taste and season with salt and pepper. Serve with crusty bread.

Optional additions:

• For extra flavor: Add a pinch of cayenne pepper or red pepper flakes.
• For a richer sauce: Use heavy cream instead of chicken broth.
• For additional vegetables: Add diced potatoes or carrots.
• For a spicier kick: Add more red pepper flakes or a pinch of chili powder.

Enjoy your delicious and hearty Chicken and Vegetable Stew!