Name: Crockpot Chicken Cacciatore
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Cuisine: Italian
Ingredients: 2 pounds boneless, skinless chicken thighs or breasts; 1 tablespoon olive oil; 1 small yellow onion, sliced; 1 red bell pepper, sliced; 1 green bell pepper, sliced; 8 ounces mushrooms, sliced; 3 cloves garlic, minced; 1 (28-ounce) can crushed tomatoes; 1 (14.5-ounce) can diced tomatoes, drained; ½ cup chicken broth; 1 teaspoon Italian seasoning; ½ teaspoon dried basil; ½ teaspoon dried oregano; ¼ teaspoon red pepper flakes (optional); Salt to taste; Pepper to taste

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Crockpot Chicken Cacciatore

A friendly, comforting take on a classic Italian hunter’s stew, this Crockpot Chicken Cacciatore turns pantry staples into a rich, saucy dinner with almost no hands-on time. Tender chicken simmers with onions, peppers, mushrooms and tomatoes until the flavors meld into a cozy, family-friendly meal. For another slow-cooker favorite that’s great for weeknights, check out a slow-cooker BBQ chicken guide for inspiration.

Why make this recipe
This dish is special because it captures rustic, restaurant-style flavor with very little fuss. The slow cooker allows the tomatoes, herbs and vegetables to develop deep, melded flavors while the chicken becomes fall-apart tender. It’s versatile—serve it over pasta, polenta, rice, or with crusty bread—and easy to scale up for guests or batch cooking. Finally, it’s a one-pot comfort meal that stores and reheats beautifully, making it ideal for leftovers and meal prep.

Ingredients

2 pounds boneless, skinless chicken thighs or breasts
1 tablespoon olive oil
1 small yellow onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
8 ounces mushrooms, sliced
3 cloves garlic, minced
1 (28-ounce) can crushed tomatoes
1 (14.5-ounce) can diced tomatoes, drained
½ cup chicken broth
1 teaspoon Italian seasoning
½ teaspoon dried basil
½ teaspoon dried oregano
¼ teaspoon red pepper flakes (optional)
Salt to taste
Pepper to taste

Step-by-Step Guide to Making Crockpot Chicken Cacciatore

Prepare and Season Chicken
Pat the chicken thighs or breasts thoroughly dry with paper towels. Season generously on both sides with salt and freshly ground black pepper.
Brown the Chicken (Optional)
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Sear the seasoned chicken for about 3–5 minutes per side until golden-brown. This step adds significant depth of flavor. Transfer the browned chicken to your slow cooker. If skipping, place raw chicken directly into the slow cooker.
Sauté Aromatics and Vegetables
Using the same skillet (with any remaining oil and browned bits), reduce heat to medium. Add the sliced yellow onion and bell peppers. Sauté for 5–7 minutes, stirring occasionally, until they begin to soften.
Add Mushrooms and Garlic
Add the sliced mushrooms to the skillet with the onions and peppers. Continue to sauté for another 3–5 minutes, allowing mushrooms to release moisture and brown slightly. Stir in the minced garlic and cook for 1 minute more until fragrant, being careful not to burn the garlic.
Deglaze with Chicken Broth
Pour the chicken broth into the skillet, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let it simmer for 1–2 minutes to reduce slightly.
Combine Ingredients in Slow Cooker
Carefully transfer the sautéed vegetable mixture and deglazing liquid from the skillet into the slow cooker, on top of and around the chicken.
Add Tomatoes and Seasonings
Pour in the crushed tomatoes and the diced tomatoes (drained as specified). Stir gently to combine. Add the Italian seasoning, dried basil, dried oregano, and red pepper flakes (if using). Stir again to distribute the herbs and spices.
Initial Seasoning Check and Set
Give a final sprinkle of salt and pepper over the ingredients. Place the lid securely on your slow cooker.
Slow Cook to Perfection
Cook on LOW for 6–8 hours or on HIGH for 3–4 hours. The chicken is done when it is incredibly tender and easily shreds with a fork, reaching an internal temperature of 165°F (74°C). If using chicken breasts, monitor to prevent overcooking.
Shred and Adjust Seasoning
Once cooked, you can remove the chicken and shred it with two forks before returning it to the slow cooker, or serve the pieces whole. Taste the sauce and adjust seasonings with more salt and pepper as needed.
Serve
Serve your Crockpot Chicken Cacciatore over your favorite pasta, creamy polenta, rice, or with crusty bread. Enjoy!

Best Way to Store Crockpot Chicken Cacciatore

Refrigerate: Cool to room temperature within two hours, then store in an airtight container in the refrigerator for up to 3–4 days. Keep fridge temperature at or below 40°F (4°C).
Freeze: Place cooled portions in freezer-safe containers or heavy-duty freezer bags and freeze for up to 3 months at 0°F (-18°C). Thaw overnight in the refrigerator before reheating.
Reheating: Reheat gently on the stovetop over low–medium heat until steaming and the chicken reaches 165°F (74°C), or microwave individual portions until hot. If reheating from frozen, thaw first for best texture.

Serving Suggestions for Crockpot Chicken Cacciatore

Over pasta: Spoon the saucy cacciatore over spaghetti, pappardelle or a short pasta like rigatoni. Finish with grated Parmesan and fresh basil.
With polenta: A creamy Parmesan polenta makes a luxurious base that soaks up the tomato-herb sauce.
On rice or mashed potatoes: For a simple weeknight option, serve it on steamed rice or buttery mashed potatoes.
As a sandwich: Pile shredded cacciatore on toasted ciabatta with provolone for a rustic Italian-style sandwich.
Family-style: Place the slow cooker on the table and let everyone serve themselves alongside a green salad and garlic bread.

Tips to make Crockpot Chicken Cacciatore
Q: How do I keep the chicken moist?
A: Use thighs rather than breasts if you want the most forgiving, moist texture; avoid overcooking and opt for the LOW setting when possible.

Q: Can I skip browning the chicken?
A: Yes—browning is optional but recommended for richer flavor. If short on time, place raw seasoned chicken directly into the slow cooker and let the long cook time develop flavor.

Q: How can I thicken the sauce?
A: If the sauce is too thin at the end, remove the lid and simmer on HIGH for 20–30 minutes to reduce, or stir in a slurry of 1 tablespoon cornstarch mixed with 1–2 tablespoons cold water and heat until thickened.

Variations and Substitutions

Vegetarian version: Replace chicken with firm tofu or a mix of hearty vegetables (eggplant, extra mushrooms, zucchini) and increase cooking time only enough to meld flavors—use vegetable broth in place of chicken broth.
Wine and olives: For more depth, add ½ cup dry red wine in place of half the chicken broth and stir in a handful of sliced Kalamata olives near the end for briny contrast.

FAQs
Q: Can I use chicken breasts instead of thighs?
A: Yes, you can use breasts, but check doneness earlier and prefer the LOW slow-cook setting to avoid drying them out.

Q: Is this dish freezer-friendly?
A: Absolutely. Cool completely, portion into freezer-safe containers, and freeze for up to 3 months. Thaw overnight before reheating.

Q: Can I make this on the stovetop?
A: Yes—sauté the ingredients, then simmer gently for 45–60 minutes until chicken is tender and flavors have melded.

What to watch for while cooking

Salt seasoning: Because canned tomatoes and broth can contain sodium, season with salt conservatively at first and adjust after cooking.
Texture of vegetables: If you prefer firmer peppers, add them later in the cooking time or sauté briefly before adding so they don’t become mushy.
Liquid balance: If you like a chunkier, thicker sauce, drain the diced canned tomatoes more thoroughly or reduce the total broth.

Tips for feeding a crowd and meal prep

Double the recipe and use a larger slow cooker (6–8 quart) for gatherings.
Serve family-style with bowls of grated cheese, torn basil, and lemon wedges for brightness.
Portion leftovers into meal-sized containers for easy lunches—pair with a simple green salad for a complete meal.

Flavor-building additions

Capers, olives or anchovy paste (a little goes a long way) can add umami depth.
Finish with a splash of good-quality balsamic vinegar or a squeeze of lemon juice to lift and brighten the sauce before serving.
Fresh herbs: Stir in chopped basil or parsley just before serving for fresh color and aroma.

Make-ahead notes

Complete the recipe up to the end of cooking, cool completely, then refrigerate. Reheat gently the next day—flavors often deepen overnight.
If prepping ingredients the night before, slice vegetables and store them in airtight containers in the fridge; season the chicken and keep it ready to go in the morning.

Troubleshooting

Sauce too tart: Add a pinch of sugar or a splash of cream to mellow acidity.
Sauce too thin: Reduce with the slow cooker lid off for 30 minutes or thicken with a cornstarch slurry.
Chicken tough or stringy: Likely overcooked—use thighs next time, and prefer the LOW setting for longer cooks.

Nutrition and dietary swaps

Lower sodium: Use low-sodium canned tomatoes and low-sodium broth; adjust salt at the end.
Gluten-free: Naturally gluten-free—serve over polenta, rice or gluten-free pasta.
Lower-carb: Serve over cauliflower mash or zoodles.

FAQs (alternate formats)

Q: How long does it take to cook on low vs. high?
A: 6–8 hours on LOW, or 3–4 hours on HIGH. LOW yields tender, shreddable chicken with better flavor integration.
Q: What sides pair well with cacciatore?
A: Creamy polenta, crusty bread, buttered egg noodles, or a crisp green salad cut through the rich tomato sauce.
Bold question: Do I need to remove the skin from chicken?
Answer: The recipe calls for boneless, skinless chicken; skin-on pieces can be used but will add extra fat to the sauce and may create a greasier finish.
Quick bullet list FAQ:
- Q: Can leftovers be reheated in the oven? A: Yes—cover and reheat at 350°F (175°C) until warmed through.
- Q: Is this suitable for freezing? A: Yes—freeze for up to 3 months.

Final notes on technique
Layering flavor matters: even though it’s a slow cooker recipe, small steps like briefly browning the chicken and sautéing the vegetables add caramelized notes that elevate the finished dish. Don’t rush the seasoning check at the end—tomatoes and broth concentrate as they cook, and a final adjustment makes the flavors sing.

Conclusion

If you’d like a different slow-cooker take on this classic, the recipe at Slow Cooker Chicken Cacciatore | Easy, Healthy Recipe offers another excellent approach with helpful tips. For a popular, well-tested variation, see Best Slow-Cooker Chicken Cacciatore Recipe which highlights tweaks and serving ideas to match your preferences.