Slow Cooker Chicken Cacciatore Drumsticks with Potatoes Step-by-step instructions

Before you start

Before beginning, ensure your slow cooker insert is clean and dry. Wash and prepare your vegetables by cutting the potatoes into uniform halves and slicing the bell peppers into strips of similar width.

Thickly slice the mushrooms to ensure they maintain their texture. Have your dried herbs and marinara sauce measured and ready to add, as the assembly process is very quick once you start.

Instructions

Preparation and assembly

1. 1Assemble ingredients in the slow cooker
   Place the bone-in, skin-on chicken drumsticks into the base of the slow cooker stoneware insert. Arrange the halved baby potatoes, sliced bell peppers, and thick-sliced white mushrooms around and between the chicken pieces to ensure even distribution.
   Look for Chicken should be arranged in a single layer or slightly overlapping to ensure consistent cooking.
   Tip Ensure the potatoes are cut to a uniform size so they cook through at the same rate as the chicken.

At this stage, the slow cooker insert should contain the raw drumsticks and vegetables arranged in an even layer. Everything is ready to be seasoned and covered with the marinara sauce, ensuring the ingredients are ready for the long, slow braise that will develop the deep flavors.

Slow braising

2. 2Season and add sauce
   Sprinkle the dried Italian herbs evenly over the chicken and vegetable mixture. Pour the chunky marinara sauce over the entire contents of the slow cooker, ensuring the chicken and vegetables are well coated. Cover with the lid and set the slow cooker to cook on low for 4 to 6 hours.
   Look for The sauce should cover the majority of the ingredients to prevent drying out during the long cook time.
   Tip Do not stir the mixture once the sauce is poured; allow the heat to circulate naturally through the layers.

During this phase, the aroma of herbs and tomatoes will fill the kitchen. The sauce should be bubbling gently, and the chicken and vegetables are absorbing the flavors while the connective tissues in the drumsticks break down to achieve that characteristic tenderness.

Final cook and serving

3. 3Final cook and serve
   Continue cooking until the chicken reaches an internal temperature of 165°F (74°C) when measured with a meat thermometer at the thickest part of the drumstick. Once fully cooked, turn off the heat and allow the chicken to rest for 5 minutes before serving to ensure the juices redistribute properly.
   Look for The chicken meat will be opaque and pull away easily from the bone when fully cooked.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Use a digital thermometer to check the temperature near the bone to ensure it has reached the safe threshold.

The dish is finished when the chicken is fully cooked and tender. The sauce should have thickened slightly around the vegetables, and the meat should be pulling away from the bones, indicating it is ready to be plated and served immediately.

Common mistakes

Avoid over-cutting your vegetables, as they will soften significantly over the long cooking period.

Another common mistake is adding too much liquid; the vegetables and chicken will release a substantial amount of moisture, so do not add extra water or broth unless the sauce is extremely thick.

Finally, avoid lifting the lid frequently, as each time you do, heat escapes and the cooking time increases significantly.

How to tell it’s done

The chicken is perfectly cooked when the meat is opaque and pulls away from the bone with little resistance. Use a meat thermometer to confirm the internal temperature has reached at least 165°F (74°C).

The potatoes should be fork-tender, meaning they yield easily when pierced. Allow the dish to rest for 5 minutes after cooking to let the sauce settle and the meat juices redistribute.

• Poultry: 165°F (74°C) in the thickest part