Slow Cooker Chicken Cacciatore (Printable)
Tender chicken slow-simmered in rustic Italian tomato sauce with vegetables and herbs for effortless comfort food.
# What You Need:
→ Poultry
01 - 5 bone-in, skinless chicken thighs (about 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:
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 optional step adds extra flavor to the final dish.
03 - Place the sliced onions, bell peppers, mushrooms, and garlic in the bottom of the slow cooker, spreading them evenly.
04 - Arrange the browned chicken thighs on top of the vegetable layer in the slow cooker.
05 - Pour in the diced tomatoes, crushed tomatoes, and white wine (or chicken 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 pulls away easily from the bone, and the sauce has thickened.
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 freshly grated Parmesan cheese. Pair with crusty bread, polenta, or gluten-free pasta if desired.
# Expert Tips:
01 -
- Everything goes into one pot and forgives you completely if you get distracted by life
- The sauce develops this incredible richness that tastes like you spent all day cooking
- Leftovers somehow taste even better the next day
02 -
- Dont skip the searing step if you can help it, it creates fond in the pan that adds incredible depth
- The sauce will look thin at first but thickens beautifully as it cooks
- Capers pack a punch, so if youre unsure about them, start with half
03 -
- If the sauce tastes too acidic at the end, add a pinch of sugar to balance it
- Leftover chicken pulled off the bone makes incredible sandwiches the next day