Slow Cooker Chicken Cacciatore
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Slow Cooker Chicken Cacciatore – tender chicken simmered in a garlicky tomato sauce with peppers, mushrooms, and capers. Cozy comfort food that basically makes itself while you’re off living your life.
My Weeknight Hero
Sometimes I’m all about pretending I’m the kind of person who makes Chicken Cacciatore the traditional way: browning chicken, simmering sauce, splattering tomato all over my stovetop.
But most days? I want dinner to cook itself while I’m dealing with emails, laundry, or sneaking a coffee break on the couch.
That’s why I love this Slow Cooker Chicken Cacciatore. It’s my weeknight hero, my “company’s coming over” secret weapon, and the meal Remo happily devours without asking if we’re ordering takeout. It’s classic Italian comfort food, but without all the fuss.
And bonus: it makes your kitchen smell like an Italian restaurant all day long.
Why You’ll Love This Slow Cooker Chicken Cacciatore
- Chicken so tender it practically falls apart.
- Rich tomato sauce packed with peppers, mushrooms, and garlic.
- Set it and forget it, let your slow cooker do the heavy lifting.
- Perfect over pasta, rice, or even mashed potatoes.
- Freezes beautifully for future cozy dinners.
Before You Start: Tips & Ingredient Notes
- Thighs vs. Breasts: Thighs stay juicier and more flavorful in the slow cooker. But yes, you can absolutely use breasts if that’s what you have.
- Bone-in for Flavor: Bone in thighs add extra richness to the sauce, but boneless saves time. Your call.
- Deglaze if You Sear: If you decide to brown your chicken first, deglaze the pan with a splash of broth and add all those yummy browned bits to the slow cooker.
- Balance Acidity: Sometimes tomato sauce can be tangy. A tiny pinch of sugar can mellow it out if needed.
- Thicker Sauce? Stir in a cornstarch slurry during the last 30 minutes.
- Fresh Herbs Last: Add fresh herbs like basil or parsley at the end so they stay bright and flavorful.
Season the chicken thighs well with salt and pepper, then place them in the slow cooker. Top them with the onions, peppers, mushrooms, and garlic. Pour the crushed tomatoes and chicken broth over everything, then sprinkle in the oregano, basil, and red pepper flakes. There’s no need to stir much, the slow cooker will handle blending all those flavors together.
Pop the lid on and cook on low for 4-6 hours, or high for 2-3 hours, until the chicken is tender and cooked through. I usually check around the 4 hour mark with a thermometer to make sure it’s hit 165°F (74°C).
About 30 minutes before serving, stir in the capers. Taste the sauce and adjust the seasoning if needed. Garnish with fresh parsley, and it’s ready to serve.
Serve it With
Spoon the chicken and sauce over pasta and don’t forget some crusty bread to mop up that gorgeous sauce, but here are some other dishes you can pair this with:
Jasmine Rice
Mashed Potatoes
Creamy Polenta
No-Knead Baguette
Slow Cooker I Use
Crock-Pot 6 Quart Cook & Carry Programmable Slow Cooker with Digital Timer, Stainless Steel
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Absolutely. I’ve made this with chicken breasts plenty of times. Just remember, breasts cook a bit faster and can dry out if overcooked. I always check them earlier and pull them out once they hit 165°F (74°C) so they stay tender and juicy.
Do I have to sear the chicken first?
Nope! The beauty of this recipe is that you can skip searing and just toss everything in the slow cooker. That said, if you’ve got a few extra minutes and want deeper flavor, sear the chicken first and deglaze the pan with a splash of broth to capture those tasty browned bits.
My sauce tastes too acidic. How can I fix it?
Tomato sauces can sometimes lean sharp or acidic, depending on the brand of tomatoes. I’ve learned a tiny pinch of sugar (like ½ teaspoon) can balance it out beautifully. Add a little at a time, tasting as you go, until it’s just right.
Can I add other veggies?
Totally. This recipe is super flexible. I’ve tossed in carrots, zucchini, spinach, even artichoke hearts when I’ve had them on hand. Just keep in mind that softer veggies like spinach should go in closer to the end so they don’t turn to mush.
How long will leftovers keep?
Leftover Chicken Cacciatore keeps well in the fridge for 3-4 days, or you can freeze it for up to 3 months. I always cool it completely first, then store it in airtight containers. To reheat, I warm it gently on the stove over low heat so the chicken stays tender.
Can I make this ahead of time?
Yes! This is a great make ahead meal. In fact, I think it tastes even better the next day because the flavors have more time to mingle. I often make it a day ahead when I’m planning dinner for guests or just want to get ahead on meal prep.
Try These Slow Cooker Recipes Next
- Slow Cooker Creamy Tuscan Chicken Orzo
- Crockpot Chicken Alfredo
- Slow Cooker Sausage And Peppers
- Crockpot Steak And Gravy
- Slow Cooker Pepper Steak
- Slow Cooker Teriyaki Chicken
- Slow Cooker Garlic Parmesan Chicken
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Slow Cooker Chicken Cacciatore
Video
Ingredients
- 6 chicken thighs (boneless, skinless)
- salt and pepper (to taste)
- 2 tablespoons olive oil
- 1 large onion (sliced)
- 2 medium bell peppers (sliced, any color)
- 3 cloves garlic (minced)
- 28 ounces crushed tomatoes (1 can)
- ½ cup chicken broth (low sodium)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes (optional)
- 8 ounces sliced mushrooms
- ¼ cup capers (drained)
- fresh parsley (chopped)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Season the chicken thighs with salt and pepper on both sides and add it to the slow cooker.
- Add the olive oil, onion, bell peppers, garlic, crushed tomatoes, chicken broth, dried oregano, dried basil, red pepper flakes and mushrooms to the slow cooker. Gently toss.
- Cover and cook on low for 4-6 hours, or until the chicken is tender and cooked through.
- About 30 minutes before serving, add the capers (if using) to the slow cooker. Stir to combine.
- Taste and adjust seasoning if necessary. Serve the chicken cacciatore garnished with fresh parsley. Serve over pasta or rice.
Equipment
Notes
- Bone-in chicken thighs bring more flavor but take a bit longer to cook.
- If the sauce tastes too acidic, add a tiny pinch of sugar.
- Searing is optional, I usually skip it on busy days.
- Don’t skip the capers if you love a briny punch!
- Freezes beautifully for future meals.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
