Homemade chicken cacciatore is effortless when made in a slow cooker. The rich tomato-based sauce combines diced tomatoes, tomato paste, bell peppers, onion, mushrooms, and Italian seasonings for a comforting, flavorful dinner.
This version of chicken cacciatore comes from a family recipe I grew up with; I adapted it for the slow cooker to fit a simpler, hands-off cooking style. I prefer boneless, skinless chicken thighs because they stay moist and add more flavor without making the sauce greasy. I also like to include bell pepper, which my mother always used in her sauce.
What you need
- Boneless chicken thighs: Thighs are ideal for cacciatore because they stay juicy and have more flavor than breasts.
- Tomatoes: Canned diced tomatoes and tomato paste form the sauce base. If needed, leftover marinara can work as a substitute.
- Chicken broth: Adds depth and richness compared to using water.
- Vegetables: Bell pepper, onion, and mushrooms are classic additions that add texture and aroma.
- Seasonings: Fresh garlic, salt, pepper, and Italian seasoning round out the sauce.
- Full recipe: The detailed ingredient list and quantities are included in the recipe card below.
How to make Chicken Cacciatore in a Crockpot:
Step One – Place diced tomatoes, tomato paste, chicken, chicken broth, minced garlic, salt, pepper, Italian seasoning, diced onion, sliced mushrooms, and diced bell pepper into the slow cooker.
Step Two – Stir gently to combine so the tomato paste is incorporated, then nestle the chicken thighs into the sauce.
Step Three – Cover and cook on HIGH for 4 hours or on LOW for 7 hours. Avoid opening the lid during cooking to maintain temperature and moisture.
Variations
Small changes make big differences—try one of these to customize the dish:
- Add 1–2 tablespoons of red wine (cabernet or a red blend) for depth—use sparingly because the slow cooker won’t evaporate it as quickly as stovetop cooking.
- Use bone-in thighs for extra flavor; brown them briefly in a skillet before adding to the slow cooker.
- Add carrots and celery at the start for extra body, or stir in zucchini during the last 45 minutes to keep it tender.
- Include 1/8 cup jarred sun-dried tomatoes for a concentrated tomato note.
- For heat, add a generous pinch of red pepper flakes at the beginning.
My Serving Suggestions
This recipe pairs well with many sides and is family-friendly:
- Over Rice – Serve the cacciatore over steamed white or brown rice to soak up the sauce.
- Mashed Potatoes – Spoon the saucy chicken over creamy mashed potatoes and finish with chopped parsley.
- Noodles, Zoodles, or Spaghetti Squash – For a lighter option, serve over whole wheat pasta, zucchini noodles, or roasted spaghetti squash. Top with a little grated Parmesan.
- Polenta – For an Italian touch, serve the chicken over soft or grilled polenta.
Recipe FAQs
Yes. Add all ingredients to a freezer-safe bag, freeze for up to three months, then thaw in the refrigerator 24 hours before cooking and follow the recipe instructions.
To thicken the sauce, mix two tablespoons of cornstarch with two tablespoons of cold water to form a slurry. Stir it into the finished dish and cook an additional 20 minutes on HIGH or until the sauce thickens.
More Slow Cooker Chicken Recipes
- Slow Cooker Chicken Parmesan Pasta – a cheesy, family-friendly option.
- Slow Cooker Smothered Chicken – rich and full of gravy for comfort-dinner lovers.
- Slow Cooker Chicken Merlot – similar style with a touch of wine for depth.
- Slow Cooker Bourbon Chicken – a sweet-savory recipe (no actual bourbon required in some versions).
- Slow Cooker Bruschetta Chicken – fresh and bright, perfect for summer.
Slow Cooker Chicken Cacciatore
Equipment
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Slow cooker (5 quart or larger recommended)
Ingredients
- 2 lbs. boneless skinless chicken thighs, trimmed
- 15 oz. diced tomatoes
- 3 Tbsp. tomato paste
- 1 cup chicken broth
- 3 tsp. minced garlic
- 2 tsp. Italian seasoning
- 1 tsp. salt
- ½ tsp. black pepper
- ½ cup diced white onion
- 2 cups sliced mushrooms
- 1 green bell pepper, diced
For serving:
- Noodles or steamed rice
Instructions
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Add diced tomatoes, tomato paste, chicken, chicken broth, garlic, salt, pepper, Italian seasoning, onion, mushrooms, and bell pepper to the slow cooker. Stir to combine and nestle the chicken thighs into the sauce.
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Cover and cook on HIGH for 4 hours or on LOW for 7 hours. Try not to open the lid during cooking.
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Serve over rice, pasta, polenta, or mashed potatoes and enjoy.
Sarah’s Notes
- Add 1–2 tablespoons red wine for depth, but use sparingly since the slow cooker retains alcohol flavor more than stovetop cooking.
- Brown bone-in thighs in a skillet before slow cooking for a richer flavor.
- Add carrots and celery at the start, or stir in zucchini during the last 45 minutes.
- Stir in 1/8 cup jarred sun-dried tomatoes for extra complexity.
- Add red pepper flakes for a spicier result.
Serving Suggestions:
- Over steamed rice to soak up the sauce.
- Over mashed potatoes with chopped parsley.
- Over whole wheat pasta, spaghetti squash, or zucchini noodles with a sprinkle of Parmesan.
- Over soft or grilled polenta for an Italian-inspired presentation.
Nutrition
Nutrition info is auto-generated and provided as an estimate. If you follow a specific diet, calculate nutrition using your preferred tool.