Slow Cooker Chicken Cacciatore (Printable)

Tender chicken in savory tomato sauce with vegetables and herbs for an effortless Italian-inspired meal.

# What You Need:

→ Poultry

01 - 5 bone-in, skinless chicken thighs (approximately 2.5 lbs)

→ Vegetables

02 - 1 large onion, sliced
03 - 2 bell peppers (red and yellow), sliced
04 - 3 garlic cloves, minced
05 - 1 cup button mushrooms, sliced
06 - 1 can (14 oz) diced tomatoes
07 - 1 can (14 oz) crushed tomatoes

→ Liquids

08 - 1/2 cup dry white wine or chicken broth

→ Spices & Herbs

09 - 2 tsp dried oregano
10 - 1 tsp dried basil
11 - 1/2 tsp dried thyme
12 - 1/2 tsp salt
13 - 1/4 tsp black pepper
14 - 1/4 tsp crushed red pepper flakes (optional)
15 - 2 tbsp capers, drained
16 - 1/3 cup pitted black olives, sliced

→ To Finish

17 - 2 tbsp fresh parsley, chopped
18 - Freshly grated Parmesan cheese (optional, for serving)

# How-To Steps:

01 - Lightly season the chicken thighs with salt and pepper on all sides.
02 - In a large skillet over medium-high heat, sear the chicken thighs for 2-3 minutes per side until lightly browned. This step is optional but adds depth of flavor.
03 - Place the sliced onions, bell peppers, mushrooms, and garlic in the bottom of the slow cooker.
04 - Arrange the browned chicken thighs on top of the vegetable layer.
05 - Pour in the diced tomatoes, crushed tomatoes, white wine or broth. Add the oregano, basil, thyme, salt, black pepper, and crushed red pepper flakes. Stir gently to distribute the seasonings.
06 - Scatter the capers and black olives evenly over the top of the mixture.
07 - Cover and cook on LOW for 6 hours or on HIGH for 3 hours, until the chicken is tender and the sauce has developed a rich flavor.
08 - Taste the sauce and adjust salt, pepper, or herbs if needed before serving.
09 - Sprinkle with chopped fresh parsley and serve hot. Optionally top with grated Parmesan cheese. Accompany with crusty bread, polenta, or pasta if desired.

# Helpful Tips:

01 -
  • Most of the work happens in the slow cooker, leaving you free to handle everything else on your plate
  • The chicken becomes impossibly tender, practically falling apart when you serve it
  • This is one of those dishes that tastes even better the next day, perfect for meal prep
02 -
  • Searing the chicken first makes a noticeable difference in flavor, so do not skip it if you can help it
  • The sauce will be quite liquid at first but thickens beautifully as it sits
  • Using bone-in thighs is absolutely worth it for the flavor and moisture they provide
03 -
  • Sauté the vegetables in the pan after searing the chicken to pick up all those flavorful browned bits
  • A splash of balsamic vinegar right before serving adds a wonderful depth that nobody can quite put their finger on

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