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Slow Cooker Chicken Cacciatore

A hands-off, rustic Italian-style chicken simmered in a flavorful tomatoey sauce with bell peppers and onions—perfect for busy weeknights or meal prep.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 4 servings
Course: Comfort Food, Dinner, Main Course
Cuisine: Italian
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces chicken thighs (bone-in, skin-on recommended; skin removed if preferred)
  • 1 piece onion, chopped (yellow or sweet)
  • 2 pieces bell peppers, sliced (use a mix of colors)
  • 3 cloves garlic, minced (or 1 tsp garlic paste)
  • 1 can crushed tomatoes (14 oz)
  • 1 cup chicken broth (low-sodium if preferred)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • to taste Salt and pepper
  • 1–2 tablespoons olive oil for sautéing
Optional Ingredients
  • 1/2 cup sliced mushrooms for additional earthiness
  • 1/2 cup red wine substitute for part of the chicken broth for deeper flavor

Method
 

Preparation
  1. 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.
  2. Stir in minced garlic and cook for 30–60 seconds until fragrant, then remove from heat.
  3. Pat chicken thighs dry and season both sides with salt, pepper, dried oregano, and dried basil.
  4. Place seasoned chicken thighs in the slow cooker in a single layer, top with sautéed onion and peppers.
  5. Pour crushed tomatoes and chicken broth over the chicken and vegetables, gently stir to combine.
Cooking
  1. 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).
  2. Taste the sauce and adjust seasoning with salt and pepper as needed.
Serving
  1. Serve the cacciatore over cooked pasta, polenta, or with crusty bread.

Notes

For best flavor, consider browning the chicken before slow cooking. Store leftovers in an airtight container, consume within 3-4 days. To freeze, portion into freezer-safe containers and freeze up to 3 months.