Slow Cooker Chicken Cacciatore
I make this Slow Cooker Chicken Cacciatore on busy weeknights when I want something cozy, hands-off, and reliably delicious. It’s rustic Italian-style chicken simmered in a tomatoey, pepper-and-onion sauce—comfort food that smells like Sunday even if you slide it into the slow cooker at 7 a.m. The recipe is forgiving, pantry-friendly, and pairs beautifully with pasta or crusty bread for a no-fuss family dinner.
What makes this recipe special
This slow-cooker version takes classic cacciatore flavors—onions, bell peppers, garlic, oregano, basil, and crushed tomatoes—and lets time do the work. The long, gentle simmer keeps the chicken moist while letting the sauce deepen in flavor without any babysitting. It’s perfect for weeknights, meal prep, or when you want a one-pot meal that feeds a crowd.
“Simple ingredients, big flavor—this became my go-to dinner when I didn’t have time to stand over the stove.”
Reasons to try it:
- Very hands-off: a quick sauté and then the slow cooker does the rest.
- Budget-friendly: basic pantry staples and affordable chicken thighs.
- Kid-friendly and adaptable: mild, tomato-forward flavors most people like.
- Great for leftovers: flavors mellow and improve after a day in the fridge.
How this recipe comes together
Step-by-step overview:
- Sauté the aromatics (onion, peppers, garlic) briefly to soften and bloom flavors.
- Season the chicken thighs with salt, pepper, oregano, and basil.
- Layer chicken and sautéed vegetables in the slow cooker; pour in crushed tomatoes and chicken broth.
- Cook low and slow until the chicken is tender and the sauce has thickened.
- Serve over pasta, polenta, or with crusty bread to soak up the sauce.
This gives you an expectation of timing and effort: about 10–15 minutes active prep, then 4–8 hours cooking depending on your setting.
Gather these items
- 4 chicken thighs (bone-in, skin-on recommended for flavor; skin removed if preferred)
- 1 onion, chopped (yellow or sweet)
- 2 bell peppers, sliced (use a mix of colors for sweetness and visual appeal)
- 3 cloves garlic, minced (or 1 tsp garlic paste)
- 1 can (14 oz) crushed tomatoes
- 1 cup chicken broth (low-sodium if preferred)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Olive oil for sautéing
Substitutions and notes:
- Boneless thighs or breasts will work, but reduce high-heat cook time and check doneness—breasts can dry out with long cooking.
- Add 1/2 cup sliced mushrooms for earthiness.
- Swap chicken broth for red wine (1/2 cup wine + 1/2 cup broth) for deeper flavor.
Step-by-step instructions
- Heat 1–2 tablespoons olive oil in a skillet over medium heat. Add the chopped onion and sliced bell peppers. Sauté until softened, about 5–7 minutes.
- Stir in the minced garlic and cook for 30–60 seconds until fragrant. Remove from heat.
- Pat the chicken thighs dry and season both sides with salt, pepper, dried oregano, and dried basil.
- Place the seasoned chicken thighs in the slow cooker in a single layer. Top with the sautéed onion and peppers.
- Pour the crushed tomatoes and chicken broth over the chicken and vegetables. Gently stir once to combine ingredients.
- Cover and cook on LOW for 6–8 hours, or on HIGH for 4 hours, until the chicken is tender and reaches an internal temperature of 165°F (74°C).
- Taste the sauce and adjust seasoning with salt and pepper as needed. Serve the cacciatore over cooked pasta, polenta, or with crusty bread.
Best ways to enjoy it
- Over spaghetti, pappardelle, or short pasta like rigatoni. Toss a little pasta cooking water into the sauce to help it cling.
- Spoon over creamy polenta or mashed potatoes for a comforting, fork-and-knife meal.
- Serve with grilled or toasted crusty bread to mop up the sauce.
- Garnish with chopped fresh parsley or a sprinkle of grated Parmesan to brighten flavors.
- For a lighter meal, remove the skin before serving and pair with a green salad.
Storage and reheating tips
- Refrigerate leftovers within 2 hours in an airtight container. Consume within 3–4 days.
- To freeze: portion into freezer-safe containers and freeze up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat gently on the stovetop over medium-low heat until steaming and the chicken reads 165°F (74°C). You can also microwave individual portions, stirring halfway through to ensure even heating.
- When thawing frozen cacciatore, reheat slowly to avoid drying the chicken—add a splash of broth if the sauce has thickened too much.
Pro chef tips
- Browning the chicken briefly before slow cooking adds flavor, but it’s optional if you’re short on time.
- If your sauce is too thin at the end, remove the lid and cook on high for 20–30 minutes to reduce, or transfer to a skillet and simmer until thickened.
- For an extra layer of flavor, add a splash of balsamic vinegar or a teaspoon of sugar to balance the acidity of the tomatoes.
- Use bone-in thighs for best moisture and flavor; the bone helps the meat stay juicy.
- If you prefer more texture, stir in fresh herbs (basil or parsley) just before serving.
Creative twists
- Mushroom & Olive Cacciatore: add 1 cup sliced mushrooms and 1/3 cup pitted olives for Mediterranean depth.
- White wine version: replace 1/2 cup broth with 1/2 cup dry white wine.
- Spicy kick: add red pepper flakes or a diced jalapeño with the peppers.
- Vegetarian: swap chicken with large cubed eggplant or firm tofu; reduce cooking time for tofu.
- Low-carb: serve over spiralized zucchini noodles or cauliflower mash.
Your questions answered
Q: How long does this take from start to finish?
A: Active prep is about 10–15 minutes. Then cook on LOW for 6–8 hours or HIGH for 4 hours.
Q: Can I use boneless chicken breasts instead of thighs?
A: Yes, but breasts can dry with long cook times. If using breasts, check for doneness earlier (around 3–4 hours on LOW) and consider removing them once they hit 165°F (74°C).
Q: Is it safe to leave a slow cooker on while I’m at work?
A: Yes—slow cookers are designed for long unattended cooking. Make sure the unit is on a stable, heatproof surface, the lid fits securely, and you follow manufacturer instructions. Refrigerate leftovers promptly within 2 hours of serving.
Q: Can I add vegetables like mushrooms or carrots?
A: Absolutely. Add mushrooms with the sautéed peppers. Root vegetables like carrots or potatoes should be cut small so they cook through in the same time as the chicken.
Q: How can I thicken the sauce without changing the flavor?
A: Let the slow cooker cook uncovered on high for 20–30 minutes to reduce. Alternatively, whisk 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the sauce; cook until thickened.
Conclusion
If you’d like a tested variation with additional notes and photos, check out this Slow Cooker Chicken Cacciatore | Easy, Healthy Recipe by WellPlated. For another highly-rated take with extra step-by-step tips, see the Best Slow-Cooker Chicken Cacciatore Recipe on Delish.
Slow Cooker Chicken Cacciatore
Ingredients
Method
- Heat 1–2 tablespoons of olive oil in a skillet over medium heat. Add the chopped onion and sliced bell peppers, sauté until softened for about 5–7 minutes.
- Stir in minced garlic and cook for 30–60 seconds until fragrant, then remove from heat.
- Pat chicken thighs dry and season both sides with salt, pepper, dried oregano, and dried basil.
- Place seasoned chicken thighs in the slow cooker in a single layer, top with sautéed onion and peppers.
- Pour crushed tomatoes and chicken broth over the chicken and vegetables, gently stir to combine.
- Cover and cook on LOW for 6–8 hours or on HIGH for 4 hours, until chicken is tender and reaches an internal temperature of 165°F (74°C).
- Taste the sauce and adjust seasoning with salt and pepper as needed.
- Serve the cacciatore over cooked pasta, polenta, or with crusty bread.
