Step 1

Dump the onions, tomato paste, butter (you can use another fat if you don’t do dairy), garlic, oregano, wild mushrooms, and red pepper flakes in a microwave safe bowl. Nuke everything on high for ~5 minutes, stirring occasionally, until the onions are softened.

Step 2

Put the cooked onion aromatic mixture in the slow cooker and stir in the cremini mushrooms, tomatoes, broth, and wine.

Step 3

Season the chicken with salt and pepper and nestle them into the slow cooker and mix everything.

Step 4

Put on the lid and cook the dish for 4-6 hours on low.

Step 5

When the dish is finished, transfer everything to a Corningware container and serve, or store it in the fridge.

Step 6

When you're ready to reheat the chicken cacciatore, remove all the hardened fat on top, and dump the contents in a medium sized pot. Reheat it over medium-high heat until it reaches a boil and then lower the heat to simmer the stew for around 10-15 minutes. Before you serve it, top the dish with some basil chiffonade.