This slow cooker chicken cacciatore recipe is a classic Italian dish consisting of a tomato-based sauce, tender chicken, olives, and heart vegetables such as bell peppers, onion, and mushrooms.
Serve this classic chicken cacciatore over white rice, zucchini noodles, spaghetti noodles or spaghetti squash, or a side of crusty bread for an easy weeknight dinner!
⭐ Looking for more crock pot chicken recipes? Try our Honey Garlic Chicken, Chicken Chili, or Chicken Tinga next time.
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Ingredients
My few comments on the ingredients + don't forget to read the Tips section!
The full recipe and ingredients can be found in the recipe card below this post.
- Fire-roasted tomatoes - Passata or plain canned crushed tomatoes can also be used.
- Tomato paste or good tomato puree.
- Seasoning - Smoked paprika, Italian seasoning, and sea salt or kosher salt, and black pepper.
- Red wine - I prefer red wine to pair with the thick tomato sauce but you could also use white wine or rose. To make it without alcohol, replace the wine with chicken broth.
- Boneless chicken thighs - With or without skin. I used boneless thighs with skin on. Boneless chicken breast can also be used, although thighs have more flavor than chicken breasts.
- Pitted Kalamata olives - or a mix of green and black olives.
- Vegetables - Red onions, red bell pepper, and Cremini mushrooms.
- Capers - you can make it without but these small savory plants pack a big punch with their lemony and olive, tangy flavors that can enhance any Italian-inspired dish (or any dish).
- Bay leaves
- Fresh rosemary - Or thyme stalks (optional)
Instructions
Dry rub the chicken with seasonings.
If using thighs with skin on then you can pan seared the chicken over medium-high heat until a golden brown crust forms but not cook the chicken all the way through. This is optional.
Cut all the veggies roughly, you need larger chunks. Add the tomato paste, tomatoes, wine into slow cooker.
Place the chicken in the crock pot. Top with chopped veggies, bay leaf and fresh herbs.
Cook on HIGH for 4 hours or LOW for 6 hours.
Serve with more fresh herbs such as fresh parsley, mashed potatoes or rice.
🥗Make It Healthier
- Serve with lots of vegetables or a simple green side salad. Traditionally cacciatore is served with pasta, but I prefer lentils and grains such as white rice, brown rice, lentils, quinoa.
- When choosing tomato puree and passata, check for the ingredient list that there are no additional not needed ingredients an fillers.
- Use organic meat whenever possible - we like turkey or chicken for this recipe. However, pork or beef can also be used instead.
- Just common sense but whenever shopping for groceries, take extra time to read the labels and ingredients making sure there are no additional unnecessary ingredients and fillers. I know it is not possible always, but buy organic ingredients if possible.
Tips
- I’ve used boneless, skin-on chicken thighs. If you use chicken thighs with the skin on like I have, it’s best to first pan-sear them so that the skin gets a golden brown crust before adding them to the slow cooker but don’t cook them all the way through. Using bone-in chicken thighs may require extra time to cook.
- Other vegetables can be used in this Italian-inspired dish. Zucchini and eggplant are great options.
- Cut the vegetables into roughly the same size so that they cook evenly.
- Canned tomatoes, like canned Fire-Roasted tomatoes, provide a great base for this chicken cacciatore crockpot recipe to cook the other ingredients and offer a slight kick of heat. You could also use something like Ro-Tel tomatoes which include green chili. Red pepper flakes can also be added for extra heat.
- Depending on your needs, you can cook this simple dinner on LOW for a longer cook time or on HIGH for a shorter cooking time.
- If you’d like a thicker sauce, remove the chicken thighs from the slow cooker and add a cornstarch slurry to the vegetable sauce. Simmer to thicken and stir until the sauce has reached the desired consistency.
- Remove the bay leaves before serving.
- Use freshly grated Parmesan cheese as a delicious optional topping for this slow cooker recipe.
Recommended Equipment
- My Slow Cooker - 4.5 quart
- Nonstick Skillet or Wok
- Measuring cups and spoons
- Airtight Food containers
- Mixing Bowls
- Electric Handheld Mixer
Storing Instructions
- To Store. Let the chicken cool completely. Store in an airtight container for up to 3-4 days in the fridge. The sauce will thicken and you may need to add some water or broth to return the initial consistency.
- To Freeze. Follow the same steps and freeze for up to 2-3 months.
- To Make Ahead. Reheat in the microwave or over the stovetop. Stir constantly until warmed through.
FAQs
Absolutely! The slow cooker is ideal for cooking raw chicken, creating an environment that kills bacteria while tenderizing the meat and locking in delicious flavor.
Creamy polenta, risotto, rice (white or brown), mashed potatoes, crispy potatoes, or pasta are all delicious options to serve with chicken cacciatore.
The rich tomato sauce base is made of canned tomatoes, red bell pepper, onions, mushrooms, red wine, capers, tomato paste, seasonings, and herbs.
No. I haven’t browned my chicken thighs before adding them to the slow cooker with the other ingredients, but many people prefer to brown the chicken first, especially if using chicken thighs with skin on.
Browning the chicken thighs will caramelize the skin and lock in the flavors. It’s definitely an extra step that’s well worth the time if using thighs with skin.
The rich tomato sauce base is made of canned tomatoes, red bell pepper, onions, mushrooms, red wine, capers, tomato paste, seasonings, and herbs.
No. I haven’t browned my chicken thighs before adding them to the slow cooker with the other ingredients, but many people prefer to brown the chicken first, especially if using chicken thighs with skin on.
Browning the chicken thighs will caramelize the skin and lock in the flavors. It’s definitely an extra step that’s well worth the time if using thighs with skin.
Chicken cacciatore and chicken chasseur are the same dish. In France, this dish is called chicken chasseur, and in Italy, it’s called chicken cacciatore. Both versions contain mushrooms and tomatoes, but the Italian version often includes sweet peppers, while the French enjoy adding a touch of tarragon which provides a distinct anise-like flavor.
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💗I hope you'll enjoy this chicken cacciatore recipe, please leave a rating on this recipe below and leave a comment, take a photo of your food and tag me on Instagram @theyummy_bowl. I love seeing your creations! 💗
Happy Cooking,
Love,
Julia
Crock Pot Chicken Cacciatore Chicken Thighs
INGREDIENTS
- 1 15 oz fire-roasted tomatoes (or passata)
- 3 tablespoon tomato paste
- 2 teaspoons smoked paprika
- 2 teaspoons Italian seasoning (Herbs de Provence)
- salt to taste
- black pepper to taste
- ½ cup red wine
- 6 bone-in chicken thighs (with or without skin (I used skin on))
- 1 cup pitted kalamata olives (or black or green mix)
- ¾ cup red onion
- 3 tablespoon capers
- 1 red bell pepper (about 1 cup chopped)
- 4 oz cremini mushrooms (sliced thick)
- 2 large bay leaves
- 1-2 fresh rosemary or thyme stalks (optional)
INSTRUCTIONS
- Dry rub the chicken with seasonings. If using thighs with skin on then you can pan seared the chicken over medium-high heat until a golden brown crust forms but do not cook the chicken all the way through. This is optional.
- Cut all the veggies roughly, you need larger chunks. Add the tomato paste, tomatoes, wine into slow cooker.
- Place the chicken in the slow cooker. Top with chopped veggies, and fresh herbs. Cook on HIGH for 4 hours or LOW for 6 hours.
- Serve with more fresh herbs such as fresh parsley, mashed potatoes, or rice.
Video
NOTES
- I’ve used boneless, skin-on chicken thighs. If you use chicken thighs with the skin on like I have, it’s best to first pan-sear them so that the skin gets a golden brown crust before adding them to the slow cooker but don’t cook them all the way through. Using bone-in chicken thighs may require extra time to cook.
- Cut the vegetables into roughly the same size so that they cook evenly.
- To Store. Let the chicken cool completely. Store in an airtight container for up to 3-4 days in the fridge. The sauce will thicken and you may need to add some water or broth to return the initial consistency.
- To Freeze. Follow the same steps and freeze for up to 2-3 months.
- To Make Ahead. Reheat in the microwave or over the stovetop. Stir constantly until warmed through.
PRIVATE NOTES
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Julia | The Yummy Bowl
Serve this flavorful chicken cacciatore with a bed of rice or leafy greens.