Slow Cooker Chicken Cacciatore

Ingredients

• 6 chicken thighsbone-in, skin on or off
• 1 pinch saltto season
• 1 pinch pepperto season
• 2 tablespoon solive oilmore if needed
• 2 pound sbaby potatoesquartered
• 2 tablespoon sgarlicminced, or 8 clove s
• 1 medium onionroughly chopped
• 1 small yellow pepperdeseeded and diced
• 1 small red pepperdeseeded and diced
• 2 carrotspeeled and slice d
• 14 oz crushed tomatoescanned
• 14 oz tomato passatatomato sauce or puree for US readers
• 150 ml red wineoptional - substitute with beef broth if desired
• 2 tablespoon stomato paste
• 2 tablespoon sfreshly parsleychopped
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 beef bouillon cubecrushed
• 1 teaspoon saltadjust to your taste
• 1 pinch pepperadjust to your taste
• 1/2 teaspoon red pepper flakesoptional
• 1 cup mushroomssliced
• 1/2 cup pitted black olives

Instructions

1. Optional step: Season chicken with salt and pepper. Heat a small amount of oil in a pan or skillet. Sear skin side down (if using skin on thighs) first for 3 minutes, until deep golden brown. Rotate and sear the other side for a further 3 minutes.
2. Arrange the potatoes in a 6qt slow cooker bowl in single layer. Place the chicken over the potatoes and add the rest of the ingredients over the chicken (except olives and mushrooms).
3. Stir to combine; cover and cook on high for 4 hours, or low for 8 hours, until the chicken is tender and falling off the bone.
4. Add in the mushrooms and olives in the last 30 minutes of cooking. Season with extra salt, to your tastes and serve.
5. Serve over rice, pasta or spaghetti squash .