Slow-Cooker Chicken Cacciatore with Polenta

This was good, but there was so much extra cooking for a slow-cooker meal. I should have just finished it on the stove top. Maybe it is my slow-cooker, but the meal was done in 5 hours (I checked the temperature and texture of the chicken) so I had to keep it on warm for far longer than I would have liked. The dish was quite soupy- I had to serve it in bowls- although serving it over polenta helped absorb *some* of the extra liquid. Maybe cutting down on the water would help. The flavor was good though. It makes a lot, but it was even better the second day. I would also suggest cutting the olives in half before adding them. The fresh basil added a nice bit of flavor.

This was really good and easy. I did use boneless, skinless thighs and I left them whole. They ended up falling apart. Great depth of flavor. It needs the olives. They added a great flavor. Served over the polenta. Good combo of flavors.

Oh my! This is really delicious ,especially if you substitute the polenta (sorry eating well) for mashed butternut squash.

Oh my! This is really delicious ,especially if you substitute the polenta (sorry eating well) for mashed butternut squash.

This cacciatore is awesome! I save time by using pre-sliced mushrooms and boneless skinless chicken thighs. I also add a bit more salt for our household tastes. Turns out delicious every time!

Added it to our regular dinner rotation! Could boneless thighs be used? If so, would you just decrease cook time?

Just wondering if this could be adapted to an instant pot?

This was very good for slow cooker meal. I got it ready the night before and my chicken was frozen so had to keep the skin on. Also I didn’t want veggies over cooked so I put all veggies in slow cooker. It came out great