Name: Crockpot Chicken Cacciatore
Prep time: 15 min
Cook time: 480 min
Total time: 495 min
Ingredients: 4 pieces boneless, skinless chicken thighs (Thighs stay juicier; swap for breasts if you prefer—reduce cook time slightly.); 1 piece onion, sliced (Yellow or sweet onion works well.); 1 piece bell pepper, sliced (Use red for sweetness or green for a bit more bite.); 2 cloves garlic, minced (Or 1 tsp jarred minced garlic.); 1 can 14 oz diced tomatoes (Fire-roasted adds smoky depth.); 1 cup chicken broth (Low-sodium if you’re watching salt.); 1 tsp dried oregano; 1 tsp dried basil; Salt and pepper to taste; Cooked pasta or rice (Polenta or crusty bread also work.)

I make this Crockpot Chicken Cacciatore on repeat when I want a dinner that feels “made-from-scratch” with almost zero hands-on time. It’s a cozy, tomato-forward braise of tender chicken thighs, onions, bell pepper and garlic that the slow cooker turns into a saucy, comforting dinner—perfect for busy weeknights, easy Sunday suppers, or when you want a crowd-pleasing one-pot meal.

Why you’ll love this dish

This version of chicken cacciatore uses simple pantry staples and a slow cooker to deliver deep, developed flavors with almost no active work. It’s budget-friendly, freezer-friendly, and plays well with picky eaters (the sauce is mild but full of savory tomato and herb notes). Use it when you want a hands-off weeknight winner or an easy dish to bring to a casual gathering.

“I tossed everything in the crockpot in the morning and came home to the best-smelling house—juicy chicken and a rich, spoonable sauce. My kids ate it over pasta and asked for seconds.” — a happy weekday cook

How this recipe comes together

Overview: Slice the vegetables and layer them in the crockpot to create a flavor base. Nestle boneless, skinless chicken thighs on top, add canned tomatoes, broth and dried herbs, then let low heat do the work. After several hours the chicken shreds easily into the sauce and the flavors meld into a rustic cacciatore you can serve over pasta, rice, or polenta.

What to expect while cooking:

Prep time: ~10–15 minutes (mostly slicing and mincing).
Cook time: 6–8 hours on low or 3–4 hours on high.
Finish: Shred chicken right in the crockpot for a saucy, fork-tender result.

What you’ll need

4 boneless, skinless chicken thighs (thighs stay juicier; swap for breasts if you prefer—reduce cook time slightly and check doneness).
1 onion, sliced (yellow or sweet onion works well).
1 bell pepper, sliced (use red for sweetness or green for a bit more bite).
2 cloves garlic, minced (or 1 tsp jarred minced garlic).
1 can (14 oz) diced tomatoes (fire-roasted adds smoky depth).
1 cup chicken broth (low-sodium if you’re watching salt).
1 tsp dried oregano.
1 tsp dried basil.
Salt and pepper to taste.
Cooked pasta or rice, for serving (polenta or crusty bread also work).

Notes/substitutions:

Tomato options: crushed tomatoes give a thicker sauce; add 1–2 tbsp tomato paste for extra body.
Herbs: use 1 tsp Italian seasoning as a shortcut.
Vegetables: add sliced mushrooms or carrots for extra texture and nutrition.

How to prepare it

Prepare the aromatics: Slice the onion and bell pepper. Mince the garlic.
Layer the crockpot: Place the sliced onion, bell pepper, and minced garlic in an even layer on the bottom of the crockpot.
Add the chicken: Arrange the chicken thighs on top of the vegetables in a single layer.
Pour in liquids and seasonings: Add the diced tomatoes (with juices), chicken broth, oregano, basil, and a generous pinch of salt and pepper.
Cook low and slow: Cover and cook on low for 6–8 hours, or on high for 3–4 hours, until the chicken is very tender.
Shred and finish: Remove the lid, shred the chicken with two forks directly in the crockpot, then stir so the shredded meat soaks up the sauce. Taste and adjust seasoning.
Serve immediately: Spoon the cacciatore over cooked pasta, rice, or polenta and spoon extra sauce on top.

Serving suggestions

Best ways to enjoy it: Pile the saucy shredded chicken over spaghetti or wide egg noodles for a classic pairing.
Sides and garnishes: Serve with a simple green salad, roasted broccoli, or garlic bread. Finish with chopped fresh parsley or a sprinkle of grated Parmesan for brightness.
For low-carb: Serve over cauliflower mash or buttered zucchini noodles.
For entertaining: Keep a bowl of toasted breadcrumbs and shredded cheese nearby so guests can customize their bowls.

Storage and reheating tips

Refrigerator: Cool to room temperature, then store in an airtight container for up to 3–4 days.
Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Gently rewarm on the stovetop over low heat with a splash of broth to loosen the sauce, or microwave in short intervals, stirring between until heated through.
Food safety: Always ensure reheated chicken reaches an internal temperature of 165°F (74°C). Don’t leave the cooked dish at room temperature for more than 2 hours.

Helpful cooking tips

Browning optional: If you have a few extra minutes, sear the chicken thighs in a hot skillet first for browned flavor. It’s not necessary but adds depth.
Even cooking: Arrange the thighs in a single layer so they cook evenly.
Liquid control: If the sauce is too thin after cooking, remove the lid and cook on high for 20–30 minutes to reduce, or stir in 1 tablespoon cornstarch mixed with 1 tablespoon cold water and simmer until thickened.
Make it ahead: This is even better the next day—flavors continue to meld overnight.
Herb freshness: If you use fresh herbs at the end (basil or parsley), add them after shredding to keep flavor and color bright.

Creative twists

Mushroom & olive cacciatore: Add 8 oz sliced mushrooms and 1/3 cup pitted olives for an umami boost.
Spicy version: Stir in 1/2 tsp crushed red pepper flakes or a diced jalapeño.
White wine lift: Replace 1/2 cup of chicken broth with dry white wine for a brighter sauce.
Vegetarian swap: Use thick portobello slices or seitan and vegetable broth for a meat-free slow-cooker cacciatore.
Creamy finish: Stir in 2–3 tbsp mascarpone or heavy cream just before serving for a silkier sauce.

Your questions answered

Q: How long does this take from start to finish?
A: Prep is about 10–15 minutes. Cook time is 6–8 hours on low or 3–4 hours on high.

Q: Can I use chicken breasts instead of thighs?
A: Yes—boneless breasts work, but they can dry out if overcooked. Cook on low and check for doneness earlier (around 3–4 hours on low) and remove when internal temperature reaches 165°F.

Q: Is it safe to shred chicken right in the crockpot?
A: Yes. Once chicken has reached a safe internal temperature (165°F), shredding it in the crockpot is safe and helps it absorb the sauce.

Q: Can I double the recipe for a crowd?
A: You can double the ingredients in a larger slow cooker; just ensure there’s space for heat circulation. Cook time may be slightly longer on low.

Q: How can I thicken the sauce without losing flavor?
A: Reduce with the lid off for 20–30 minutes, or stir in a slurry of 1 tbsp cornstarch + 1 tbsp cold water and simmer until it thickens.

Conclusion

This Crockpot Chicken Cacciatore is a low-effort, high-reward dinner that delivers comforting, homey flavors with minimal hands-on time. If you’d like an alternative slow-cooker approach and more tips, check out this detailed recipe from Slow Cooker Chicken Cacciatore | Easy, Healthy Recipe. For another highly rated method and serving ideas, see the version at Best Slow-Cooker Chicken Cacciatore Recipe.