Go Back
–+ servings
chicken thighs in cacciatore sauce.

Crock Pot Chicken Cacciatore

Julia
This crock pot chicken cacciatore recipe is a classic Italian dish consisting of a tomato-based sauce, tender chicken thighs, olives, and heart vegetables such as bell peppers, onion, and mushrooms.
5 from 3 votes
Print Save Pin
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Course Main Course
Cuisine Italian, Mediterranean
Servings 6 servings
Calories 428 kcal

Want to Save This Recipe?

Enter your email and we’ll send the recipe directly to you!

By submitting this form, you consent to receive emails from The Yummy Bowl.

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.

ADD YOUR OWN PRIVATE NOTES

Click here to add your own private notes.

NUTRITION

Calories: 428kcalCarbohydrates: 11gProtein: 26gFat: 29gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 142mgSodium: 835mgPotassium: 527mgFiber: 3gSugar: 5gVitamin A: 1725IUVitamin C: 29mgCalcium: 74mgIron: 3mg
Tried this recipe?@theyummy_bowl and tag #theyummy_bowl! Thank you!