Crock Pot Chicken Cacciatore

Instructions

1. 1

   Lightly coat a large slow cooker with nonstick spray. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season both sides of the chicken with salt and pepper and add to the hot skillet in a single layer. Sear for 3 to 4 minutes per side until browned, then transfer to the slow cooker.

2. 2

   Reduce the skillet heat to medium and wipe it out. Add the remaining 2 teaspoons olive oil, then the onion, and cook about 3 minutes until softening. Add the garlic and 1 tablespoon balsamic vinegar and cook 1 minute, until fragrant and reduced. Transfer to the slow cooker along with any pan drippings.

3. 3

   Top the chicken with the tomatoes, green bell pepper, mushrooms, and Italian seasoning. For chicken breasts, cover and cook on high for 1.5 to 2.5 hours or low for 4 to 5 hours; for thighs, high for 3 to 4 hours or low for 5 to 6 hours — until the chicken reaches 165°F. Remove the chicken and chop or shred as desired.

4. 4

   Uncover and let the sauce cook on high for about 1 hour to thicken, if time allows. Stir in the remaining 1/2 teaspoon balsamic vinegar just before serving, and season with additional salt and pepper to taste. Return the chicken to the sauce to warm through, or serve the pieces whole with sauce spooned over top. Serve hot over pasta, rice, polenta, or veggie noodles, with parsley and parmesan.