This healthier version of Chicken Cacciatore is made in a slow cooker with lots of extra-vegetables. It has plenty of flavor from spices, herbs and olives.
- 1 15-ounce can diced tomatoes, preferably fire roasted
- 3 tablespoons pure tomato paste
- 1 tablespoon smoked paprika
- 1 ½ teaspoon Italian Seasoning
- pinch crushed red pepper
- 2 teaspoons coarse kosher salt, divided
- 6 bone-in chicken thighs, skin removed
- ½ cup chopped olives
- 1 medium onion, thinly sliced
- 1 red bell pepper, finely chopped
- 4 ounces crimini mushrooms, sliced
- ½ teaspoon chopped fresh rosemary
- Stir diced tomatoes and tomato paste together in the bottom of a large slow cooker. Mix smoked paprika, Italian seasoning, 1 teaspoon salt and crushed red pepper in a small dish. Lay chicken on a sheet of parchment. Sprinkle all over the chicken turning pieces to coat completely. Arrange chicken in the sauce in the slow cooker. Pour any extra spices from the parchment on top. Layer olives, onion, bell pepper and mushrooms on top. Cover and set slow cooker to low for 6 hours.
- When timer goes off, carefully pull chicken out of the cooker, keeping thighs intact if possible. Stir rosemary and the remaining 1 teaspoon salt into the vegetable mixture. Serve the vegetable mixture and sauce with the chicken.