Slow Cooked Chicken Cacciatore
Servings Prep Time
6-8servings 30minutes
Cook Time
Servings Prep Time
6-8servings 30minutes
Cook Time
  • 6 chicken thighsbone-in with skin on
  • 1/2cup all-purpose flour
  • 1 onionmedium-size and diced
  • 1tbsp garlicminced
  • 1 carrotmedium size and medium diced
  • 1/2 red bell peppermedium size and medium diced
  • 1/2 orange or yellow bell peppermedium size and medium diced
  • 2tbsp black olive slicespitted
  • 1/2tbsp Capers
  • 1cup mushroomssliced
  • 1/2tbsp tomato paste
  • 1 1/2cup diced tomatocanned, with juice
  • 1/4cup white winedry
  • 1cup chicken stock
  • 2tbsp paprika
  • 1tsp chili flakesoptional
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • 2tbsp olive oil
  • 1/2tbsp salt
  • 1tbsp black pepper
  • 1/2cup chopped parsleyoptional
  • 1/2cup Parmesan cheeseoptional
  1. Mix flour with 1 tsp of salt and 1 tsp of black pepper in a large bowl or plate.
  2. Select SAUTÉ-High and set the time to 30 minutes. Press START.
  3. Add olive oil to the Inner Pot.
  4. While the unit is preheating, prepare chicken pieces for browning. Remove the skin of the chicken thighs (optional). Wash chicken and pat dry with a paper towel. Dredge each piece with the seasoned flour and shake off excess. Place pieces side by side on a tray or cutting board.
  5. When the unit is hot, brown both sides of chicken in the inner pot. If the skin is on, start from the side with the skin. Browning process can also be done in a hot pan with medium-high heat.
  6. Remove the chicken pieces as they are browned and continue to brown the remaining pieces.
  7. While the chicken is browning, dice onions, peppers and carrot. Mince garlic. Slice mushrooms.
  8. After all chicken is browned, select SAUTÉ-Low, set the time to 30 minutes and press START.
  9. Sweat onions, garlic, and then peppers, carrots and mushrooms until they are soft. Add more olive oil (around 1 tbsp), if necessary.
  10. Add paprika, chili flakes and tomato paste and stir.
  11. Add wine, diced tomatoes with juice, olives, and capers. Let it cook for 2-3 minutes.
  12. Add chicken stock, bay leaves and thyme sprigs.
  13. Season with salt and pepper according to taste. Stir well to release any caramelized bits stuck to the bottom of the pot.
  14. Add chicken pieces and cover pieces with the sauce as much as possible.
  15. Press CANCEL.Close the lid and set to VENT.
  16. Select SLOW COOK-More and set the time to 6 hours. Press START.
  17. Once finished, place chicken on plates and top with the vegetables and juice.
  18. Enjoy!
Recipe Notes

Optional: Decorate with chopped parsley and/or parmesan cheese.

Chef`s Tip: This recipe will be great with other parts of chicken, such as wings, breast, and drumstick, as well.