Why You’ll Love This Recipe
This Slow Cooker Chicken Cacciatora delivers bold, savory flavor with minimal effort. The slow cooker gently cooks the chicken until it’s fall-apart tender while the tomatoes, herbs, and vegetables create a thick, flavorful sauce.
It’s a versatile dish that pairs beautifully with pasta, rice, or crusty bread. Plus, it reheats well, making it a fantastic option for leftovers or meal prep throughout the week.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
boneless, skinless chicken thighs or breasts
olive oil
yellow onion, sliced
red bell pepper, sliced
green bell pepper, sliced
garlic cloves, minced
crushed tomatoes
tomato paste
chicken broth
Italian seasoning
dried oregano
salt
black pepper
fresh parsley, chopped
Directions
- Heat olive oil in a skillet over medium heat. Lightly brown the chicken on both sides for added flavor, then transfer it to the slow cooker.
- In the same skillet, sauté the onion, bell peppers, and garlic for 2–3 minutes until slightly softened.
- Add the sautéed vegetables to the slow cooker.
- Pour in the crushed tomatoes and chicken broth, then stir in the tomato paste, Italian seasoning, oregano, salt, and black pepper.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is tender and fully cooked.
- Taste and adjust seasoning if needed.
- Garnish with freshly chopped parsley before serving.
- Serve hot over pasta, rice, or with crusty bread.
Servings and timing
This recipe serves approximately 4 to 6 people.
Preparation time: 15–20 minutes
Cooking time: 6–7 hours on low or 3–4 hours on high
Total time: about 6 hours 20 minutes to 7 hours 20 minutes
Variations
Use bone-in chicken thighs for deeper flavor; adjust cooking time slightly if needed.
Add sliced mushrooms or black olives for extra texture and a more traditional touch.
For a spicier version, add red pepper flakes.
Swap crushed tomatoes for diced tomatoes for a chunkier sauce.
Serve over zucchini noodles for a lighter, low-carb option.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze in freezer-safe containers for up to 3 months. Allow the dish to cool completely before freezing.
Reheat gently on the stovetop over medium-low heat until warmed through. Add a splash of broth if the sauce has thickened too much. Individual portions can also be reheated in the microwave in short intervals, stirring between each.
FAQs
Can I use chicken breasts instead of thighs?
Yes, both work well. Chicken thighs tend to stay juicier during long cooking, but breasts are a leaner option.
Do I need to brown the chicken first?
Browning is optional but adds extra depth of flavor to the finished dish.
Can I add vegetables directly without sautéing?
Yes, you can add them directly to the slow cooker, though sautéing enhances their flavor.
How do I thicken the sauce if it’s too thin?
Remove the lid during the last 30 minutes of cooking or stir in a small cornstarch slurry to thicken.
Can I make this ahead of time?
Absolutely. The flavors develop even more after resting overnight in the refrigerator.
Is this dish spicy?
It’s typically mild, but you can adjust the heat level by adding red pepper flakes.
What should I serve with Chicken Cacciatora?
It pairs well with pasta, rice, mashed potatoes, or crusty bread to soak up the sauce.
Can I cook this from frozen chicken?
It’s best to thaw the chicken first to ensure even cooking and food safety.
How do I know when the chicken is done?
The chicken should be tender and reach an internal temperature of 165°F.
Can I use fresh herbs instead of dried?
Yes, fresh oregano or basil can be added near the end of cooking for a brighter flavor.
Conclusion
Slow Cooker Chicken Cacciatora is a hearty, comforting dish packed with tender chicken and rich tomato flavor. With simple preparation and bold results, it’s an easy recipe you’ll turn to again and again for satisfying family meals.
PrintSlow Cooker Zuppa Toscana
Slow Cooker Chicken Cacciatora is a rustic Italian-inspired dish featuring tender chicken simmered in a rich tomato sauce with peppers, onions, garlic, and herbs. Slow cooking deepens the flavors, creating a hearty and comforting meal perfect for busy weeknights.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 20 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Italian
- Diet: Halal
Ingredients
- 2 pounds boneless, skinless chicken thighs or breasts
- 1 tablespoon olive oil
- 1 medium yellow onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 2 tablespoons tomato paste
- 1/2 cup chicken broth
- 1 teaspoon Italian seasoning
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat olive oil in a skillet over medium heat. Lightly brown the chicken on both sides, then transfer it to the slow cooker.
- In the same skillet, sauté the onion, bell peppers, and garlic for 2–3 minutes until slightly softened.
- Add the sautéed vegetables to the slow cooker.
- Pour in the crushed tomatoes and chicken broth. Stir in the tomato paste, Italian seasoning, oregano, salt, and black pepper.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is tender and fully cooked.
- Taste and adjust seasoning if needed.
- Garnish with freshly chopped parsley before serving.
- Serve hot over pasta, rice, or with crusty bread.
Notes
- Bone-in chicken thighs can be used for deeper flavor; adjust cooking time if needed.
- Add sliced mushrooms or black olives for a more traditional variation.
- For a spicier version, add red pepper flakes.
- To thicken the sauce, cook uncovered for the last 30 minutes or stir in a small cornstarch slurry.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 360 kcal
- Sugar: 8 g
- Sodium: 780 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 120 mg
