There’s something magical about walking into your house after a long day and smelling chicken cacciatore that’s been simmering away in your slow cooker. It’s like having an Italian grandmother you never knew about! This classic comfort food goes from a multi-step slog into a simple dump-and-go weeknight dinner.
The slow cooker is perfect for cacciatore because all the classic flavors, the tomatoes, bell peppers, onions, and herbs, need time to blend together into that rich, rustic sauce. The low, steady heat breaks down the chicken until it’s fall-apart tender while the vegetables cook down into a chunky, flavorful sauce that coats every bite.
If you are worried about slow-cooked chicken coming out bland or mushy, this recipe will change your mind. The key is using bone-in chicken thighs or drumsticks, which stay juicy and delicious. The sauce reduces just enough to coat the chicken, and those Italian herbs flavor it all.
This meal isn’t just chicken in tomato sauce. It’s layers of flavor that all work together and give everything a restaurant-quality richness. Serve it over pasta, rice, or even mashed potatoes, and you’ve got a meal that feels special enough for Sunday dinner or easy enough for a random Tuesday.
Let me show you how simple it is to make this Italian classic! Whether you’re feeding a hungry family or meal prepping for the week ahead, this easy Crockpot Chicken Cacciatore recipe is perfect for busy days.
Looking for more easy chicken slow cooker recipes? Try slow cooker enchilada casserole, slow cooker chicken tinga, or slow cooker jerk chicken.
Ingredient Notes
For exact amounts needed see the recipe card below
- Chicken: I use a mix of thighs and drumsticks because dark meat stays juicier in the slow cooker. You could use chicken breasts, but they tend to dry out more easily.
- Mushrooms
- Onion
- Garlic
- Bell pepper
- Tomato paste
- Broth
- Canned tomatoes
- Paprika
- Oregano
- Salt
- Olive oil
How to Make Crockpot Chicken Cacciatore
- Chop the mushrooms, onion, garlic, and bell pepper into small pieces.
- Season the chicken pieces generously with salt, oregano, and paprika.
- Add all your sauce ingredients to the slow cooker first. This includes the mushrooms, chopped onion, minced garlic, bell pepper, tomato paste, broth, diced tomatoes, and olive oil. Stir to combine.
- Place the seasoned chicken pieces into the sauce mixture. Make sure to nestle them down into the sauce so they are covered.
- Cover your slow cooker with the lid and set it to cook on high for 3 hours or low for 6 hours. The chicken will become tender and practically fall off the bone.
- Once done, give the sauce a taste and adjust the seasonings if needed. Sometimes I add a pinch more salt or oregano at this point.
What to Serve with Chicken Cacciatore
While chicken cacciatore is traditionally served over pasta, there are many delicious ways to enjoy this Italian classic. Here are some of my family’s favorite pairings:
- Pasta: While spaghetti is traditional, other pasta shapes work well too. The sauce clings beautifully to fettuccine or penne.
- Rice: The rice soaks up all that amazing sauce!
- Mashed Potatoes: Talk about comfort food! The rich tomato sauce is incredible over creamy mashed potatoes.
- Polenta: For a truly authentic Italian experience, try it over warm polenta.
- Crusty bread: Sometimes I just serve this with thick slices of Italian bread for soaking up the delicious sauce.
No matter what you serve it with, I always like to add a simple green salad on the side to round out the meal. The fresh, crisp lettuce provides a nice contrast to the rich, hearty chicken cacciatore.
How to Store Leftover Chicken Cacciatore
This chicken cacciatore tastes fantastic the next day after the flavors have had time to develop. Store it in an airtight container in the fridge for 3-4 days. Reheat it gently on the stovetop or in the microwave until heated through.
You can freeze this dish too. Let it cool completely, then store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Tips & Tricks
Be sure to check out the step by step instructions
- Season those chicken pieces generously with salt and paprika before adding them to the pot. Seasoning at the start helps the flavors penetrate the meat during cooking.
- If you like, reduce the broth by ½ cup and add red or white wine instead. I recommend using a dry wine, not a sweet one.
- While you can use chicken breasts, I recommend sticking with thighs and drumsticks. Dark meat stays juicier and more flavorful during the long cooking process. If you do use breasts, check them after 2½ hours on high or 5 hours on low to prevent overcooking.
- I often prep all the vegetables the night before and store them in an airtight container in the fridge. In the morning, just dump everything in the slow cooker and go!
- If your sauce ends up thinner than you’d like, remove the chicken, turn the slow cooker to high, and cook the sauce uncovered for about 15-20 minutes to reduce it.
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Slow Cooker Chicken Cacciatore Recipe
Ingredients
- 1 ½ pound chicken two thighs, two drumsticks
- ½ cup mushrooms chopped
- 1 small onion finely chopped
- 3 garlic cloves minced
- 1 bell pepper finely chopped
- 2 tablespoons tomato paste
- 1 cup chicken or vegetable broth
- 1 can diced tomatoes in juice 14 ounces
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon paprika
- ½ teaspoon oregano
Instructions
- Season the chicken pieces with salt, oregano, and paprika.1 ½ pound chicken, ½ teaspoon salt, ½ teaspoon oregano, ½ teaspoon paprika
- Place all ingredients except the chicken into the crockpot. Stir to combine.½ cup mushrooms, 1 small onion, 3 garlic cloves, 1 bell pepper, 2 tablespoons tomato paste, 1 cup chicken or vegetable broth, 1 can diced tomatoes in juice, 2 tablespoons olive oil
- Add the chicken to the sauce and stir to coat thoroughly. Cover with the lid and cook on high for 3 hours or on low for 6 hours in the crockpot.
- Serve the chicken hot with the sauce over spaghetti, rice, or any preferred side.
Notes
- If you like, reduce the broth by ½ cup and add red or white wine instead. I recommend using a dry wine, not a sweet one.
- While you can use chicken breasts, I recommend sticking with thighs and drumsticks. Dark meat stays juicier and more flavorful during the long cooking process. If you do use breasts, check them after 2½ hours on high or 5 hours on low to prevent overcooking.
- I often prep all the vegetables the night before and store them in an airtight container in the fridge. In the morning, just dump everything in the slow cooker and go!
- If your sauce ends up thinner than you’d like, remove the chicken, turn the slow cooker to high, and cook the sauce uncovered for about 15-20 minutes to reduce it.
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Nutrition Information
Nutrition facts are estimates.
