If you’re looking for a simple, flavor-packed meal that’s easy enough for a weeknight but tasty enough for company – this Crock Pot Chicken Cacciatore is a must-try. Let’s get started!
There’s nothing better than a hearty, home-cooked meal that practically makes itself, and that’s exactly what you get with this slow cooker recipe! Juicy chicken thighs simmer all day in a rich tomato sauce with bell peppers, mushrooms, onions, and plenty of Italian seasonings. It’s a classic comfort food that’s easy to throw together and perfect for busy weeknights.
For a different spin on chicken and mushrooms, try my Chicken Mushroom Pasta, which swaps the tomato base for a creamy garlic-parmesan sauce in a quick one-pan meal. Need a non-tomato chicken dinner for the rotation? Chicken a la King is a creamy classic to mix things up.
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
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Why you’ll love this recipe:
- Flavor-packed. The slow cooking melds all the flavors together beautifully.
- Adaptable. Use your favorite veggies or adjust the seasonings.
- Comforting. A warm and hearty meal for any day of the week.
What’s in it?
Chicken Cacciatore is rich and savory, with tangy tomatoes, sweet bell peppers, and earthy mushrooms. Slow cooking makes the chicken fall-apart tender, and the sauce soaks up all the flavors from the veggies and seasonings. Add capers or olives for a little briny punch!
It’s pretty easy to make, and with a little prep time, you can come home for dinner and smell the amazing, rich flavors waft out to greet you!
So, what is Chicken Cacciatore?
Chicken Cacciatore is a classic Italian dish that translates to “hunter’s chicken” – typically made with whatever ingredients were on hand. It was traditionally made with wild game like rabbit or pheasant, but these days chicken is more commonly used.
It was likely not originally made in a slow cooker, but probably in a big Dutch oven on the stove or oven.
Love your slow cooker? Me too! Try these BBQ Chicken Thighs, or my Crockpot Chicken Chili. If you are into classic Italian chicken, try my Chicken Piccata recipe too!
No slow cooker? No problem!
If you don’t have a slow cooker, you can make this Chicken Cacciatore in the oven instead! Sear the chicken thighs in a Dutch oven or oven-safe skillet, then sauté the veggies just like in the crock pot version. Deglaze with broth, stir in the tomatoes and seasonings, and nestle the chicken back into the pan. Cover and bake at 350°F for about an hour, until the chicken is tender and the sauce is rich and flavorful.
For a slightly thicker sauce, remove the lid for the last 15-20 minutes of baking. Serve it over pasta, rice, or polenta with a sprinkle of fresh parsley, and you’ve got the same cozy, comforting flavors in a fraction of the time!
What to serve with this?
This dish is perfect served over pasta (spaghetti), rice, or even creamy polenta to soak up all that yummy sauce. Add some garlic bread on the side – and you’ve got a meal that feels like a cozy Italian dinner with hardly any effort.
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Key Recipe Ingredients
The full list of ingredients and amounts is found in the printable recipe card below.
- Chicken thighs. Bone-in and skinless for the best flavor and tenderness. Boneless chicken thighs or breasts work too, but bone-in adds extra richness.
- Crushed tomatoes. Use a high-quality brand for the best flavor. If you prefer a chunkier sauce, substitute with canned diced tomatoes.
- Bell peppers. I use both red bell pepper and green for a classic combination. You can use any color you like or swap them for zucchini or carrots.
- Mushrooms. Add an earthy depth of flavor. If you’re not a fan, leave them out or replace them with more bell peppers.
- Chicken broth. Enhances the sauce and deglazes the skillet. Low-sodium broth works well if you’re watching your salt intake.
- Capers. Optional, but they add a tangy, briny pop. If you’re not into capers, olives make a great substitute.
- Parsley. I love to use fresh Italian parsley (the flat leaf kind). You can use fresh basil instead for a different flavor.
- Oregano and basil. Dried herbs provide a savory, aromatic base. Double the quantity if you’re using fresh herbs.
How to make Crock Pot Chicken Cacciatore
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This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Get prepped
Dice the onion and mince the garlic. Slice the bell peppers and mushrooms. Measure out the spices. Open the crushed tomatoes and chicken broth.
Brown the chicken
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Sear the chicken thighs on both sides until golden brown, about 3 minutes per side. Transfer the chicken to the slow cooker.
Sauté the veggies
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the onion, garlic, bell peppers, and mushrooms until softened and fragrant, about 5 minutes. Transfer the vegetables to a large slow cooker.
Deglaze and mix the sauce
Pour the chicken broth into the skillet to deglaze, scraping up any browned bits. Add the crushed tomatoes, oregano, basil, salt and pepper. Add red pepper flakes if using. Stir everything together to combine.
Assemble and cook
Pour the tomato mixture over the chicken and vegetables in the crock pot. Stir gently to distribute the sauce evenly.
Cover and cook on low for 6-8 hours, or until the chicken is tender and fully cooked.
Finish and serve
Stir in the capers, if using, and sprinkle with fresh parsley. Serve the chicken and sauce over pasta, rice or mashed potatoes.
Kylee’s Notes
- Deglazing step adds depth to the flavor, so don’t skip it!
- Make it richer by adding a splash of red wine to the skillet while deglazing.
- Vegetable options like zucchini or eggplant can be added for variety.
How to store leftovers
Refrigerator
Store in an airtight container for up to 3 days.
Freezer
Freeze in individual portions for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating
Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if the sauce has thickened.
Frequently Asked Questions
Can I use chicken breasts instead of bone-in chicken thighs?
Yes, but chicken breasts may cook faster, so check for doneness after 5 hours.
Do I have to sauté the vegetables first?
No. Sautéing adds a lot of flavor, but if you’re short on time, you can skip this step.
How do I thicken the sauce?
Let it cook uncovered on high for the last 30 minutes, or add a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water).
How do you pronounce Chicken Cacciatore?
It’s pronounced “kah-chuh-TOR-ay” (ka-chuh-TOR-ee in some regions).
Can I make it spicy?
Of course! Add some crushed red pepper flakes to the seasonings.
Looking for more crockpot recipes?
- Crock Pot Pork Loin. Comfort food that cooks all day, ready to eat when you get home!
- Hamburger Stew. A deliciously easy to prep crockpot recipe, using basic ingredients, this hamburger stew is a family favorite and budget-friendly!
- Smothered Pork Chops. tender & juicy, covered in a flavorful onion gravy. Slow-cooked while you do other things.
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Crock Pot Chicken Cacciatore
Recommended Equipment
Ingredients
- 6 bone-in skinless chicken thighs
- 2 tablespoons olive oil (divided)
- 1 large onion (diced)
- 3 cloves garlic (minced)
- 1 red bell pepper (sliced)
- 1 green bell pepper (sliced)
- 8 ounces mushrooms (sliced)
- 28 oz crushed tomatoes
- 1 cup chicken stock
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup capers (optional)
- 1/4 cup fresh parsley (chopped)
Directions
Get prepped
- Dice 1 large onion and mince 3 cloves garlic. Slice the 1 red bell pepper, 1 green bell pepper, and 8 ounces mushrooms. Measure out the spices. Open the 28 oz crushed tomatoes and 1 cup chicken stock.
Sear the chicken
- Heat 1 tablespoon of 2 tablespoons olive oil in a large skillet over medium heat. Sear 6 bone-in skinless chicken thighs on both sides until golden brown, about 3 minutes per side. Transfer the chicken to the crock pot.
Sauté the veggies
- In the same skillet, add the remaining 2 tablespoons olive oil Sauté the onion, garlic, bell peppers, and mushrooms until softened and fragrant, about 5 minutes. Transfer the vegetables to the crock pot.
Deglaze and mix the sauce
- Pour the chicken broth into the skillet to deglaze, scraping up any browned bits. Add the crushed tomatoes, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and 1/4 teaspoon red pepper flakes if using. Stir everything together to combine.
Assemble and cook
- Pour the tomato mixture over the chicken and vegetables in the crock pot. Stir gently to distribute the sauce evenly. Cover and cook on low for 6-8 hours, or until the chicken is tender and fully cooked.
Finish and serve
- Stir in 1/4 cup capers, if using, and sprinkle with 1/4 cup fresh parsley. Serve over pasta, rice or mashed potatoes.
- Devour.
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Notes
Make it richer by adding a splash of red wine to the skillet while deglazing.
Vegetable options like zucchini or eggplant can be added for variety. How to Store Leftovers Fridge. Store in an airtight container for up to 3 days.
Freezer. Freeze in individual portions for up to 3 months. Thaw in the fridge overnight before reheating.
Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if the sauce has thickened.
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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