Pollo alla cacciatora a cottura lenta

Ingredienti

• 6 boneless, skinless chicken thighs
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 large onion, sliced
• 2 medium bell peppers, sliced (any color)
• 3 cloves garlic, minced
• 28 ounces crushed tomatoes (1 can)
• 1/2 cup low sodium chicken broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes (optional)
• 8 ounces sliced mushrooms
• 1/4 cup capers, drained
• Fresh parsley, chopped (for garnish)

Preparazione

1. 1

   Prepare the Chicken: Season the boneless, skinless chicken thighs generously with salt and pepper on both sides. Place them evenly at the bottom of the slow cooker.

2. 2

   Add Vegetables and Sauce Ingredients: Pour in olive oil, sliced onion, bell peppers, minced garlic, crushed tomatoes, chicken broth, dried oregano, dried basil, optional red pepper flakes, and sliced mushrooms. Gently toss everything in the slow cooker to combine the ingredients without displacing the chicken too much.

3. 3

   Cook Low and Slow: Cover the slow cooker with the lid and set it to cook on low for 4 to 6 hours. This slow simmering allows the chicken to become tender and absorb the flavorful sauce.

4. 4

   Add Capers: Approximately 30 minutes before serving, add the drained capers to the slow cooker. Stir gently to combine so the capers’ briny punch infuses the sauce.

5. 5

   Season and Garnish: Taste the sauce and adjust seasoning as needed with additional salt or pepper. Garnish with freshly chopped parsley. Serve the chicken cacciatore hot over pasta, rice, or your preferred side.