Begin by heating a large skillet over medium-high heat and adding a drizzle of olive oil. Once shimmering, add chicken thighs, skin-side down, and sear for 3 minutes until golden brown. Flip and cook for another 3 minutes.

In your slow cooker, add quartered baby potatoes as the base. Place seared chicken thighs on top. Scatter chopped onions, minced garlic, diced yellow and red peppers, and sliced carrots evenly. Pour crushed tomatoes, tomato paste, and sprinkle basil and oregano.

Gently pour red wine over the ingredients, and stir carefully without disturbing the chicken much.

Cover and cook on high for 4 hours or low for 8 hours, until chicken is tender and potatoes are fork-tender.

In the last 30 minutes, add sliced mushrooms and black olives. Stir gently to incorporate.

Once cooked, ladle Chicken Cacciatore into bowls and garnish with parsley. Serve on its own, or over pasta or rice.