chicken cacciatore is a traditional Italian braised chicken dish with rich tomato sauce, peppers, herbs, and a hint of earthiness from mushrooms or olives.
Using a slow cooker makes this hearty meal simple to prepare and perfect for busy days or cozy dinners.
This recipe combines tender chicken thighs with bell peppers, onions, garlic, tomatoes, and Italian herbs for deep, delicious flavors.
Why You’ll Love This Recipe
- Slow cooking allows the chicken to become tender and juicy while fully infusing the sauce flavors.
- The combination of bell peppers, onions, and garlic enriches the sauce with sweetness and aroma.
- Using bone-in, skin-on chicken thighs enhances moisture retention and flavor.
- Cooking at a safe temperature ensures food safety and a perfectly cooked meal every time.
Slow Cooker Chicken Cacciatore
This classic Italian dish becomes effortless with the slow cooker. Tender chicken simmers with tomatoes, bell peppers, onions, and herbs for rich, comforting flavors.
- Prep time
- 15 minutes
- Cook time
- 240 minutes
- Servings
- 6
- Yield
- 6 servings
Ingredients
- 6 bone-in, skin-on chicken thighs (about 3 lbs / 1.4 kg)
- 1 tablespoon olive oil
- 1 large onion, sliced
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 (28-ounce / 800 g) can crushed tomatoes
- 1/2 cup (120 ml) low-sodium chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 1/4 cup (15 g) chopped fresh parsley, for garnish
Instructions
- Prepare the chicken and vegetables Pat the chicken thighs dry with paper towels and season both sides generously with salt and pepper. Slice the onion and bell peppers, and mince the garlic.
- Sear the chicken (optional but recommended) Heat olive oil in a skillet over medium-high heat. Add chicken, skin side down, and cook 4-5 minutes until golden brown. Flip and cook 3 minutes more. Remove chicken and set aside.
- Layer ingredients in the slow cooker Place onion, garlic, and bell peppers at the bottom of the slow cooker. Arrange the seared chicken thighs on top.
- Add sauce and seasonings Pour crushed tomatoes and chicken broth over the chicken. Sprinkle oregano, basil, thyme, red pepper flakes, salt, and pepper evenly over the ingredients.
- Cook Cover and cook on low for 4 hours or until chicken reaches an internal temperature of 165°F (74°C) and is tender.
- Finish and serve Carefully remove the chicken, stir the sauce, then return chicken to the sauce. Garnish with fresh parsley before serving.
Helpful Tips
- Searing the chicken before slow cooking adds flavor and color but can be skipped to save time.
- Ensure the chicken thighs reach an internal temperature of 165°F (74°C) for safe consumption.
- Use bone-in, skin-on thighs for juicier meat and richer flavor compared to boneless.
- Adjust red pepper flakes according to your preferred spice level.
Storage and Make-Ahead
Refrigerate leftovers in an airtight container for up to 3 days.
Reheat thoroughly until the chicken reaches 165°F (74°C) again before serving.
This dish is not recommended for freezing due to changes in texture of the sauce.
Frequently Asked Questions
Can I use boneless chicken thighs instead?
Yes, boneless thighs can be used but they may cook faster and be less juicy, so start checking for doneness around 3 hours.
Can I add mushrooms to this recipe?
Absolutely, sliced mushrooms can be added with the onions and peppers for a more traditional cacciatore flavor.
What can I serve with chicken cacciatore?
Polenta, pasta, or crusty bread are excellent accompaniments to soak up the savory sauce.
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