Begin by preparing your slow cooker. In the base, combine one can of fire-roasted diced tomatoes, a couple of tablespoons of tomato paste, and a cup of chicken broth. Sprinkle in Italian seasoning and fresh rosemary, followed by minced garlic, salt, and crushed red pepper flakes. Mix these ingredients well until evenly combined.

Next, toss in chopped red bell pepper, diced onion, and sliced mushrooms into the slow cooker, layering them over the sauce. Gently nestle the boneless, skinless chicken thighs into the mix. Close the lid and give a subtle stir to combine everything harmoniously.

Set your slow cooker to high heat for 3 to 4 hours or low heat for 7 to 8 hours. When the chicken shreds easily with a fork, it’s done.

Once cooked, carefully remove the chicken to shred it. To thicken the remaining sauce, transfer it to a saucepan over medium heat and allow it to simmer for 5 to 10 minutes until it reduces slightly.

Return the shredded chicken to the thickened sauce and mix together until well combined. Serve your Slow Cooker Chicken Cacciatore over cooked pasta, creamy risotto, or alongside fulfilling polenta.