Slow Cooker Chicken Cacciatore With Mushrooms And Bacon

Book: New York Times Cooking

Main

• 1/2 pound bacon, preferably thick-cut, sliced into 1/2-inch pieces
• 1 pound cremini mushrooms, sliced
• 8 garlic cloves, smashed and chopped
• 1 tablespoon tomato paste
• 1/4 cup chicken broth
• 1/2 large red onion, thinly sliced
• 1 red, yellow or orange bell pepper, thinly sliced
• 8 ounce jarred roasted red peppers, drained (about 1 heaping cup)
• 3/4 cup crushed or diced canned tomatoes (about half a 14-ounce can)
• 2 tablespoon drained capers
• 1 tablespoon balsamic vinegar
• 1 teaspoon dried oregano
• 1 teaspoon red-pepper flakes
• 1 teaspoon garlic powder
• 2 pound boneless, skinless chicken thighs
• Kosher salt and black pepper
• 1/3 cup chopped fresh flat-leaf parsley
• Cooked polenta, pasta or hoagie rolls, for serving (optional)
• Torn fresh basil leaves, for topping
• Grated Parmesan, for topping

Directions

1. Fry the bacon in a large (12-inch) skillet over medium-high heat until crisp and the fat is rendered, about 8 minutes. Using a slotted spoon, transfer the bacon to a 6- to 8-quart slow cooker, leaving the fat behind in the skillet.
2. Add the mushrooms to the fat in the skillet and let them cook over medium-high, about 8 to 10 minutes.
3. Stir in the chopped garlic and tomato paste. Pour in the broth and let it come to a bubble, scraping up the browned bits from the bottom of the pan. Scrape the mixture into the slow cooker.
4. Add remaining ingredients except parsley, pasta, basil, and Parmesan. Cook on low until the chicken is very tender and the flavors are blended, about 4 hours.
5. Using two forks, break the chicken up into large chunks. Stir in the parsley and let it warm through. Taste and add salt and pepper if necessary.
6. Serve over polenta or pasta or in hoagie rolls, if desired, or alone in bowls. Top with basil and Parmesan.