'Hunter’s Delight'—the savory aroma alone brings the whole family to the table in no time!

Chicken cacciatore is a dish that, at its core, is all about warmth and comfort. Its origins trace back to the Italian countryside, where it was made as a rustic dish of chicken stewed with vegetables and herbs. I remember my grandmother making a similar dish, though she called it hunter's stew. It was a favorite on cold, windy nights here in the Midwest, when the chill seeped in and you needed a meal that felt like a hug from the inside out. You might want to make this dish for its simplicity and richness, perfect for family gatherings or to enjoy on a cozy evening.

This slow cooker chicken cacciatore pairs wonderfully with a side of buttered noodles or fluffy mashed potatoes, allowing you to soak up every drop of the savory sauce. A crisp green salad with a simple vinaigrette or some warm, crusty bread would complement the meal beautifully, providing contrast and a bit of freshness to each comforting bite.

Servings: 6

6 chicken thighs, bone-in and skin-on
Salt and pepper, to taste
1 tablespoon olive oil
1 large onion, sliced
1 bell pepper, any color, sliced
2 cloves garlic, minced
1 can (28 oz) crushed tomatoes
1/2 cup chicken broth
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon red pepper flakes, optional
1 cup sliced mushrooms
1/4 cup chopped fresh parsley for garnish

Season the chicken thighs with salt and pepper.

In a large skillet, heat the olive oil over medium-high heat. Brown the chicken thighs on both sides, about 4 minutes per side.

Place the sliced onion, bell pepper, and minced garlic at the bottom of the slow cooker.

Add the browned chicken thighs on top of the vegetables.

Pour in the crushed tomatoes and chicken broth.

Add the dried oregano, basil, thyme, and red pepper flakes (if using).

Stir to combine, then cover and cook on low for 6-7 hours or until the chicken is tender.

About 30 minutes before serving, stir in the sliced mushrooms.

Garnish with fresh parsley before serving.

For a different flavor, consider using boneless, skinless chicken breasts or adding a splash of red wine for richness. You can also throw in some olives or capers for a briny twist. If you prefer a thicker sauce, try stirring in a tablespoon of tomato paste along with the crushed tomatoes. As a lighter option, serve with quinoa or cauliflower rice instead of pasta or potatoes.