Easy Slow Cooker Chicken Cacciatore

Introduction & Inspiration

Transport yourself to the rustic kitchens of Italy with this incredibly easy and delicious Slow Cooker Chicken Cacciatore! “Cacciatore” means “hunter-style” in Italian, and this dish embodies that hearty, flavorful, country cooking spirit. Imagine tender, juicy chicken thighs slow-cooked until they fall off the bone (figuratively speaking, since we’re using boneless!), bathed in a rich, savory tomato sauce studded with sweet bell peppers, onions, garlic, and classic Italian herbs like oregano and basil.

My inspiration for this recipe comes from wanting to capture the deep, melded flavors of a traditionally braised Cacciatore but using the effortless magic of the slow cooker. It’s the perfect way to develop those rich sauce notes and get super tender chicken with minimal active cooking time. Your house will smell absolutely amazing as it simmers away!

This dish is perfect for a comforting Sunday dinner, an easy weeknight meal that feels special, or for meal prepping. Served over creamy polenta or pasta, it’s pure Italian-American comfort. It is a perfect family friendly recipe.

Nostalgic Appeal / Comfort Factor

Chicken Cacciatore is a beloved classic in Italian-American cuisine, evoking feelings of cozy family dinners, Sunday suppers, and satisfying, flavorful meals. The combination of tender chicken, rich tomato sauce, peppers, onions, and herbs is deeply comforting and familiar to many.

Using the slow cooker adds another layer of ease and comfort – the ability to set it up and come home hours later to a perfectly cooked, aromatic meal. This recipe delivers all the nostalgic flavor and comfort of traditional Cacciatore without requiring hours of stovetop simmering or braising.

It’s a taste of rustic Italian tradition made incredibly simple and accessible for modern home cooks. A perfect comfort food dish.

Homemade Focus (Effortless Slow Cooking)

This recipe celebrates the delicious results achieved through simple, homemade slow cooking. While using convenient canned tomatoes and dried herbs, you are combining them with fresh chicken, bell peppers, onions, and garlic to build a flavorful stew from scratch.

The “homemade” aspect lies in layering these fresh and pantry ingredients and letting the slow cooker gently coax out their flavors and tenderize the chicken over several hours. You control the quality of the chicken, the freshness of the aromatics, and the final seasoning.

It highlights the slow cooker’s ability to create deep, melded flavors and incredibly tender meat with minimal intervention, proving that a delicious, rustic homemade meal can be truly effortless. The homemade taste is incredible.

Flavor Goal

The primary flavor goal is fall-apart tender chicken infused with a rich, savory, slightly sweet, and herbaceous tomato-based sauce. The chicken thighs should remain juicy and flavorful.

The sauce should be savory and slightly chunky from the diced tomatoes, onions, and peppers, with distinct notes of garlic, oregano, and basil. The peppers and onions should soften and add sweetness, while the optional red wine adds depth and complexity. The overall flavor should be well-melded, rustic, and deeply satisfying.

The texture should be comforting – super tender chicken and soft vegetables in a flavorful sauce perfect for spooning over polenta or pasta. A perfect balance between flavour and texture.

Ingredient Insights

• Boneless, Skinless Chicken Thighs: The ideal cut for slow cooking! Thighs have more fat and connective tissue than breasts, ensuring they stay moist and become incredibly tender over the long cooking time without drying out.
• Canned Diced Tomatoes (Undrained): Provide the essential tomato base, acidity, and liquid for the stew. Using them undrained adds necessary moisture for slow cooking.
• Bell Pepper (Sliced): Adds sweetness and classic Cacciatore flavor. Any color works (green is traditional, but red/yellow/orange are sweeter).
• Onion (Sliced): Provides the aromatic flavor foundation, softening and sweetening during cooking.
• Garlic (Minced): Adds crucial savory depth.
• Dried Oregano & Dried Basil: Classic Italian herbs that provide the signature herbaceous notes. Dried herbs hold up well to long slow cooking times.
• Red Pepper Flakes (Optional): Adds a gentle warmth and balances the sweetness of the tomatoes and peppers. Adjust to taste.
• Salt and Pepper: Essential seasonings to enhance all flavors.
• Red Wine (Optional): Adds significant depth, complexity, and richness to the sauce. A dry red like Chianti, Merlot, or Cabernet Sauvignon works well. If omitting, you can substitute with additional chicken or vegetable broth, or just omit entirely for a simpler flavor.
• Fresh Parsley (Garnish): Adds a pop of fresh green color and flavor at the end.
• Serving Suggestions (Cooked Pasta or Polenta): Classic bases for serving Cacciatore to soak up the delicious sauce. Rice or crusty bread also work well.

Essential Equipment

• Slow Cooker (Crockpot): The main cooking appliance. A 5-6 quart size is generally suitable.
• Knife & Cutting Board: For slicing chicken (if needed, though recipe uses whole thighs), slicing pepper and onion, mincing garlic, chopping parsley.
• Can Opener: For diced tomatoes.
• Measuring Spoons:
• Large Spoon or Spatula: For stirring ingredients initially.

Ingredients

(Based on 1x column)

• ▢ 4 boneless, skinless chicken thighs (about 1.5 – 2 lbs total)
• ▢ 1 can (14 oz) diced tomatoes, undrained
• ▢ 1 bell pepper (any color), sliced
• ▢ 1 onion, sliced
• ▢ 3 cloves garlic, minced
• ▢ 1 tsp dried oregano
• ▢ 1 tsp dried basil
• ▢ 1/2 tsp red pepper flakes (optional)
• ▢ Salt and pepper, to taste (start with ~1/2 tsp salt, 1/4 tsp pepper)
• ▢ 1/2 cup red wine (optional, can substitute broth or omit)

Garnish:

• ▢ Fresh parsley, chopped

For Serving:

• ▢ Cooked pasta or polenta

Step-by-Step Instructions

1. Prepare Ingredients:

• Trim any excess fat from the chicken thighs if desired.
• Slice the bell pepper and onion. Mince the garlic. Chop the parsley for garnish later.

2. Combine Ingredients in Slow Cooker:

• Place the boneless, skinless chicken thighs in the bottom of your slow cooker insert.
• Season the chicken directly in the cooker with salt and pepper.
• Add the undrained diced tomatoes, sliced bell pepper, sliced onion, and minced garlic over and around the chicken.
• Sprinkle the dried oregano, dried basil, and optional red pepper flakes over the ingredients.
• If using, pour the red wine over everything.

3. Stir and Cook:

• Gently stir the ingredients together in the slow cooker to reasonably distribute the seasonings and vegetables around the chicken.
• Place the lid securely on the slow cooker.
• Cook on the LOW setting for 6-7 hours OR on the HIGH setting for 3-4 hours. The chicken should be very tender and cooked through (internal temperature 165°F/74°C minimum, but thighs are forgiving and benefit from longer cooking to tenderize).

4. Serve:

• Once cooked, the chicken thighs should be fall-apart tender. You can serve them whole or gently shred them slightly with two forks directly in the flavorful sauce.
• Taste the sauce and adjust salt and pepper if needed.
• Serve the Slow Cooker Chicken Cacciatore hot, spooning the chicken, vegetables, and generous amounts of sauce over cooked pasta (like fettuccine or penne) or creamy polenta.
• Garnish generously with fresh chopped parsley just before serving.

Troubleshooting

• Chicken Tough: Unlikely with thighs on LOW, but could happen if severely undercooked or if using very old/poor quality meat. Ensure full cooking time. Using breasts instead of thighs could lead to dryness/toughness.
• Sauce Too Watery: Chicken and vegetables release significant liquid. If you prefer a thicker sauce, remove the lid and cook on HIGH for the last 30-60 minutes to allow evaporation. Alternatively, remove chicken/veggies, pour sauce into a saucepan and simmer to reduce, or thicken sauce in cooker with a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water, stirred into sauce on HIGH).
• Sauce Bland: Needs more salt! Also ensure herbs weren’t too old. Adding a tablespoon of tomato paste at the beginning can deepen flavor. A splash of balsamic vinegar at the end can add complexity. Using the optional red wine adds significant depth.
• Veggies Too Mushy: Inevitable with long slow cooking. If you prefer firmer vegetables, add them only during the last 1-2 hours of cooking time (especially on LOW setting).

Tips and Variations

• Chicken Thighs are Best: They truly shine in the slow cooker, remaining moist and tender. Breasts can be used but risk drying out – check them earlier.
• Sear Chicken First (Optional): For extra flavor depth, briefly sear the seasoned chicken thighs in a hot skillet with olive oil before adding them to the slow cooker. Deglaze the skillet with the wine or a splash of broth and add those flavorful bits to the cooker.
• Add Mushrooms: Sliced cremini or button mushrooms are a classic Cacciatore addition – add them with the other vegetables.
• Add Olives/Capers: For a saltier, brinier flavor, stir in some pitted Kalamata olives or capers during the last 30 minutes of cooking.
• Fresh Herbs: Use fresh oregano and basil if you have them – add about 1 tablespoon chopped fresh herb per teaspoon dried, stirring them in during the last 30 minutes.
• Make Ahead/Freezing: Cacciatore reheats beautifully and often tastes even better the next day. Store leftovers refrigerated for 3-4 days. It also freezes well; cool completely and store in airtight containers for up to 3 months. Thaw and reheat gently.

Serving and Pairing Suggestions

• Serve Hot: Essential for this comforting stew.
• Over Polenta: Creamy polenta is a fantastic traditional pairing.
• Over Pasta: Wide noodles like pappardelle or fettuccine, or tubes like penne or rigatoni, work well.
• With Crusty Bread: Absolutely necessary for soaking up the delicious sauce!
• With Rice: Simple white or brown rice is also a good base.
• Wine Pairing: Pair with the same type of red wine used in cooking, or another medium-bodied Italian red like Sangiovese or Barbera.

Nutritional Information

(Note: Estimated, per serving, assuming 4 servings using thighs. Variable based on chicken size, wine use, canned tomato brand.)

• Calories: 350-450
• Fat: 15-25g (higher with thighs)
• Saturated Fat: 4-8g
• Cholesterol: 130-180mg
• Sodium: 600-900mg+ (depending on canned tomatoes, olives if added, added salt)
• Total Carbohydrates: 10-15g
• Dietary Fiber: 2-4g
• Sugars: 5-8g (from tomatoes, onion, pepper)
• Protein: 35-45g

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Recipe Summary and Q&A

Summary: This Easy Slow Cooker Chicken Cacciatore involves placing boneless, skinless chicken thighs in a slow cooker with canned diced tomatoes, sliced bell pepper and onion, minced garlic, dried herbs (oregano, basil), optional red pepper flakes, and optional red wine. The mixture is slow-cooked on low or high until the chicken is fall-apart tender. It’s served hot with the sauce, typically over pasta or polenta, garnished with fresh parsley.

Q&A:

• Q: What does “Cacciatore” mean?
  • A: “Cacciatore” means “hunter” in Italian. Chicken Cacciatore (“hunter-style chicken”) is a rustic dish typically made with chicken pieces braised with onions, herbs, often tomatoes, bell peppers, and sometimes mushrooms or wine – ingredients a hunter might have readily available or forage.
• Q: Can I use bone-in chicken pieces?
  • A: Yes, bone-in chicken thighs or legs work beautifully in the slow cooker and add even more flavor. You may need to slightly increase the cooking time; ensure the chicken is cooked through and tender near the bone.
• Q: Is the red wine necessary?
  • A: No, it’s optional but adds significant depth and richness to the sauce. If omitting, you can replace it with an equal amount of chicken broth or simply leave it out.
• Q: My sauce seems thin. How can I thicken it without cornstarch?
  • A: You can remove the lid for the last 30-60 minutes of cooking on HIGH to allow evaporation. Alternatively, remove the chicken and veggies, pour the sauce into a saucepan, and simmer it on the stovetop until reduced to your liking, then return the chicken/veggies. Mashing some of the tomatoes against the side of the slow cooker can also release some natural thickening agents.