Let’s walk through this incredibly simple “dump and cook” process:

1. Combine Ingredients in Slow Cooker:

• Place the boneless, skinless chicken thighs in the bottom of the slow cooker insert.
• Season the chicken directly in the pot with salt and pepper. Sprinkle the dried oregano and dried basil over the chicken.
• Add the sliced bell pepper, sliced onion, and minced garlic on top of and around the chicken.
• Pour the can of undrained diced tomatoes over the chicken and vegetables.
• If using, pour the red wine (or extra broth) into the slow cooker.

2. Stir Gently:

• Give the ingredients a gentle stir to distribute the seasonings, vegetables, and liquids somewhat evenly around the chicken.

3. Cook:

• Cover the slow cooker securely with the lid.
• Cook on the LOW heat setting for 6-7 hours OR on the HIGH heat setting for 3-4 hours. The chicken should be very tender and cooked through (internal temperature 165°F/74°C for thighs is a good target, though they remain juicy even if cooked longer). The vegetables should be very soft.

4. Serve:

• Once cooking is complete, taste the sauce and adjust salt and pepper if necessary. Remove bay leaf if added (not listed, but common).
• Serve the hot Chicken Cacciatore and its sauce generously over cooked pasta (like linguine or penne) or creamy polenta.
• Garnish with fresh chopped parsley just before serving.

A rustic Italian-American classic made incredibly easy