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Crockpot Chicken Cacciatore

A cozy, tomato-forward dish of tender chicken thighs, onions, and bell peppers, slow-cooked for a comforting meal perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main 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
Serving Options
  • Cooked pasta or rice Polenta or crusty bread also work.

Method
 

Preparation
  1. Prepare the aromatics: Slice the onion and bell pepper. Mince the garlic.
  2. Layer the crockpot: Place the sliced onion, bell pepper, and minced garlic in an even layer on the bottom of the crockpot.
  3. Add the chicken: Arrange the chicken thighs on top of the vegetables in a single layer.
  4. Pour in liquids and seasonings: Add the diced tomatoes (with juices), chicken broth, oregano, basil, and a generous pinch of salt and pepper.
Cooking
  1. 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.
Finishing
  1. 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.
  2. Taste and adjust seasoning.
  3. Serve immediately: Spoon the cacciatore over cooked pasta, rice, or polenta and spoon extra sauce on top.

Notes

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.