Table of Contents

Why Make This Recipe

Slow Cooker Chicken Cacciatore is a fantastic choice for busy weeknights or cozy family gatherings. This dish is not only hearty and comforting but also packed with flavors. The slow cooking process allows the chicken to become tender and fully absorb the rich taste of the sauce, making every bite a delight. Plus, it’s an easy, one-pot meal that requires minimal hands-on time, letting you enjoy your evening without the stress of cooking.

How to Make Slow Cooker Chicken Cacciatore

Ingredients

Chicken: 3 lbs (about 1.4 kg) bone-in, skin-on chicken thighs (about 6-8 thighs). Using bone-in, skin-on thighs provides the best flavor and moisture for slow cooking. You can substitute boneless, skinless thighs or breasts, but cooking times may need adjustment (see FAQ).
Olive Oil: 2 tablespoons, extra virgin recommended for flavor.
Onion: 1 large yellow onion, chopped (about 1.5 cups).
Bell Peppers: 2 large bell peppers, deseeded and sliced or chopped (use a mix of colors like red and yellow for visual appeal and varied sweetness).
Mushrooms: 8 ounces (about 225g) cremini (baby bella) mushrooms, cleaned and sliced. Button mushrooms or wild mushrooms also work.
Garlic: 4-6 cloves garlic, minced (about 1.5 tablespoons). Adjust to your preference – use more if you love garlic!
Dry Red Wine: 1/2 cup (120 ml). Such as Chianti, Merlot, or Cabernet Sauvignon. This adds depth, but can be substituted with extra chicken broth if preferred.
Crushed Tomatoes: 1 large can (28 ounces / 794g) good quality crushed tomatoes. San Marzano style offers excellent flavor.
Tomato Paste: 2 tablespoons. Adds concentrated tomato flavor and helps thicken the sauce.
Chicken Broth: 1/2 cup (120 ml) low-sodium chicken broth. Provides liquid and flavor base.
Dried Herbs:
- 1.5 teaspoons dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- (Optional: 1/4 teaspoon dried rosemary)
Bay Leaf: 1 whole bay leaf. Remember to remove before serving.
Salt: 1 teaspoon kosher salt (or 3/4 teaspoon table salt), plus more for seasoning chicken and to taste later.
Black Pepper: 1/2 teaspoon freshly ground black pepper, plus more for seasoning chicken and to taste later.
Optional Flavor Boosters:
- Red Pepper Flakes: 1/4 – 1/2 teaspoon for a touch of heat.
- Capers: 2 tablespoons, drained (add near the end).
- Kalamata Olives: 1/2 cup, pitted and halved (add near the end).
- Fresh Parsley or Basil: Chopped, for garnish before serving.

Directions

Pat the chicken thighs completely dry with paper towels. This is crucial for achieving a good sear. Season generously on all sides with salt and freshly ground black pepper.
Heat the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Once shimmering hot, carefully place the chicken thighs skin-side down in the pan (work in batches if necessary to avoid overcrowding). Sear for 4-5 minutes per side, until the skin is golden brown and crispy. This step adds immense flavor and texture; don’t skip it if you can help it! Transfer the seared chicken to the slow cooker insert. Do not wipe out the skillet.
Reduce the heat under the skillet to medium. Add the chopped onion and sliced bell peppers to the rendered chicken fat (add a drizzle more olive oil if the pan seems dry). Sauté for 5-7 minutes, stirring occasionally, until the onions are softened and translucent, and the peppers are slightly tender.
Add the sliced mushrooms to the skillet and cook for another 4-5 minutes, stirring occasionally, until they release their moisture and start to brown slightly. Stir in the minced garlic and cook for just 1 minute more until fragrant. Be careful not to burn the garlic.
Pour the red wine (or 1/2 cup of the chicken broth if not using wine) into the hot skillet. Scrape the bottom of the pan with a wooden spoon or spatula to lift all those flavorful browned bits (fond). Let the liquid simmer for 1-2 minutes, allowing the alcohol to cook off slightly and the flavors to meld.
Pour the sautéed vegetable mixture and the deglazing liquid from the skillet over the chicken in the slow cooker. Add the crushed tomatoes, tomato paste, remaining chicken broth, dried oregano, dried basil, dried thyme, (optional rosemary), bay leaf, 1 teaspoon salt, and 1/2 teaspoon black pepper (and optional red pepper flakes). Stir gently to combine everything, ensuring the chicken is mostly submerged in the sauce ingredients.
Secure the lid on the slow cooker. Cook on the LOW setting for 6-8 hours or on the HIGH setting for 3-4 hours. The chicken should be cooked through (internal temperature reaching 165°F / 74°C) and very tender. Cooking on LOW generally yields more tender results and better flavor development if you have the time.
You can carefully remove the chicken pieces to a platter if you prefer serving them whole. If desired, you can also remove the skin (it will be soft, not crispy after slow cooking) and shred the meat off the bone before returning it to the sauce.
If using capers or olives, stir them into the sauce during the last 15-20 minutes of cooking.
Remove the bay leaf. Taste the sauce and adjust seasoning with more salt, pepper, or red pepper flakes if needed. Remember that flavors concentrate as it cooks.
Stir in chopped fresh parsley or basil just before serving for a burst of freshness.
Ladle the Chicken Cacciatore and its rich sauce over your chosen accompaniment (see “How to Serve” below). Garnish with extra fresh herbs and perhaps a sprinkle of grated Parmesan cheese.

How to Serve Slow Cooker Chicken Cacciatore

Chicken Cacciatore is excellent served over a bed of pasta, rice, or polenta. The rich sauce pairs well with crusty bread or a side of roasted vegetables. You can also serve it with a simple green salad to balance the meal.

How to Store Slow Cooker Chicken Cacciatore

To store leftovers, let the Chicken Cacciatore cool completely. Transfer it to an airtight container and refrigerate for up to 3-4 days. You can also freeze it for up to 3 months. Thaw in the refrigerator overnight and reheat on the stovetop or in the microwave.

Tips to Make Slow Cooker Chicken Cacciatore

For even richer flavor, try adding more herbs or spices according to your taste.
Searing the chicken before adding it to the slow cooker enhances the overall flavor, so make sure to take the time for this step.
Don’t shy away from adjusting the liquid ingredients to achieve your desired sauce consistency. If you prefer a thicker sauce, reduce the amount of chicken broth.

Variation

Feel free to customize this recipe by adding vegetables like zucchini, carrots, or even spinach. For a twist, you can make it spicy by adding jalapeños or using a spicier variety of pepper.

FAQs

1. Can I use boneless chicken thighs or breasts instead of bone-in thighs?
Yes, you can use boneless chicken thighs or breasts, but adjust the cooking time as they may cook faster than bone-in cuts.

2. What can I use as a substitute for dry red wine?
If you prefer not to use wine, you can substitute it with an equal amount of chicken broth.

3. Can I make this dish ahead of time?
Absolutely! You can prepare it a day in advance and reheat it for dinner. The flavors will deepen even more after sitting overnight.